Veal chops with tarragon

Yield: 1 servings

Measure Ingredient
2 Veal loin chops; (7 to 8 ounces each)
; (1/2-inch-thick)
2 teaspoons Dried tarragon
All purpose flour
2 tablespoons Unsalted butter
½ cup Dry white wine
½ cup Canned chicken broth
2 tablespoons Fresh lemon juice

Season veal with salt, pepper and 1 teaspoon tarragon; dust lightly with flour. Melt butter in heavy medium skillet over medium-high heat. Add veal and cook until light brown and just cooked through, about 4 minutes per side. Transfer veal to plate. Add wine, broth, lemon juice and remaining 1 teaspoon tarragon to skillet. Boil until juices are syrupy, scraping up any brown bits, about 5 minutes. Return veal and any collected juices to skillet and cook until just heated through, about 1 minute.

Serves 2.

Bon Appetit July 1993

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Similar recipes