Mushroom Cream Sauce

1 tablespoon extra-virgin olive oil
1 tablespoon butter
1 cup wild mushrooms of your choice, sliced thinly
4 garlic cloves, minced
1/2 cup dry vermouth
1 cup chicken broth
1 cup heavy cream
1 teaspoon fresh thyme
1 teaspoon rubbed sage

Veal

2 pounds Veal Scaloppini slices, pounded to 1/4-inch thickness
Salt and pepper, to taste
Flour for dredging
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter