Veal Rocco

Directions

1. 1
   Dust veal medallions in flour.
2. 2
   Slice onion and pepper in thin strips about 1 1/2-inch.
3. 3
   Dice tomatoes.
4. 4
   Saute veal medallions in butter with onion and pepper until veal is browned, turning as needed.
5. 5
   Add sun dried tomatoes and artichoke hearts.
6. 6
   Drain butter from pan.
7. 7
   Simmer wine.
8. 8
   Remove veal from pan.
9. 9
   Simmer wine with the vegetables until sauce reduces to semi-thick consistency. You may substitute chicken breast for the veal.