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Saucy Veal and Vegetables

2 cups quartered fresh mushrooms

1 cup julienne-cut carrots

1 small zucchini, halved lengthwise, cut into 1/4-inch slices

4 green onions, sliced

1/2 teaspoon dried basil leaves, crushed

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon dried oregano leaves, crushed

2 tablespoons vegetable oil, divided

1 pound boneless veal cutlets, cut into thin strips

2 tablespoons butter

2 tablespoon all-purpose flour

1 3/4 cup chicken broth

2 tablespoons dry white wine

1/4 cup sour cream

Salt and pepper to taste

Hot cooked spaghetti or linguine

1. In large skillet, saute mushrooms, carrots, zucchini, green onions, basil, salt, pepper and oregano in 1 tablespoon oil; remove and set aside.
2. Add remaining 1 tablespoon of oil to skillet. Quickly brown veal in 2 batches; remove and set aside.
3. Melt butter in skillet; add flour and cook for 1 minute, stirring constantly. Slowly stir in chicken broth and bring to a boil, cook until thickened.
4. Add wine and sour cream; return veal and vegetables to skillet; season to taste with salt and pepper. Heat slowly. Do not boil. Serve over hot spaghetti.

Makes 4 servings.