Veal chops with tarragon
1 servings
Ingredients
| Quantity | 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 |
Directions
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.