2. Sauté the veal over medium-high heat until golden brown, about 2 minutes on each side. Remove the veal to a platter and keep warm.
3. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until tender. Add the wine, stir with a wooden spoon to release any caramelized bits that may be stuck to the pan and cook until the wine is almost completely evaporated.
4. Add the broth and any juices that have accumulated on the platter. Simmer the broth mixture until it has reduced by half, about 5 minutes.
5. Add the veal and cook for a moment to heat it thoroughly. Remove the veal to a platter, spoon the sauce over the chicken, sprinkle with parsley and serve.