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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
2 1/2-inch-thick veal loin chops (7 to 8 ounces each) |
2 teaspoons dried tarragon |
all purpose flour |
2 tablespoons unsalted butter |
1/2 cup dry white wine |
1/2 cup canned chicken broth |
2 tablespoons fresh lemon juice |
Directions:
1. 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.
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