Veal or chicken scallops in tarragon sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Veal scallops or | |
| 4 | Chicken breasts pounded thin | |
| ½ | pounds | Thinly sliced mushrooms |
| 1 | cup | Hot chicken broth |
| ½ | cup | Seasoned flour |
| 2 | tablespoons | 35% cream |
| 2 | tablespoons | Oil |
| 1 | teaspoon | Cornstarch |
| ½ | cup | White wine |
| 1 | tablespoon | Cold water |
| 2 | tablespoons | Or more of chopped fresh tarragon |
| Salt and pepper to taste | ||
| ¼ | teaspoon | Lemon juice |
Directions
Preheat the oven to 150 degrees. Coat scallops in flour. Fry in oil a few minutes on each side until browned. Salt and pepper to taste, place in oven to keep warm. Add some butter to the frying pan. Add the mushrooms and cook 3-4 mins. Add the wine and heat on high 2-3 mins. more. Add the tarragon and chicken stock, salt and pepper and heat on medium for 3 mins. Add the creme and continue to heat 1 min.
more. Dilute the cornstarch with a few drops of water and add to the sauce. Add the lemon juice and heat gently 2 more minutes. Pour over scallops and serve.