Veal Chops with Mushroom-Tarragon Cream

Directions

Melt butter in a heavy-bottomed skillet or saut? pan, and add veal chops.

Brown lightly over medium-high heat, 5 minutes on each side.

Add mushrooms, stirring until they take on color.

Then add wine and stock, and simmer uncovered for 20 minutes; the veal will have a pink center.

Remove chops to warm plate, and cover.

Reduce sauce over high heat until only 1 /4 cup remains.

Stir in cream, and cook over medium-high heat until sauce has the consistency of heavy cream.

Season to taste with salt and pepper.

Add tarragon, parsley, or thyme.

Pour over chops, and serve immediately.