Veal Chops with Mushroom-Tarragon Cream
Yield
2 servingsPrep
15 minCook
40 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
butter, unsalted
unsalted |
|
| 2 | each |
veal
loin chops, 1/2 pound each |
* |
| ¼ | pound |
mushrooms
large, fresh, quartered |
|
| ½ | cup |
white wine
dry |
*
|
| ½ | cup |
chicken broth
|
|
| ⅓ | cup |
heavy whipping cream
|
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
| 1 | tablespoon |
tarragon leaves
chopped fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter, unsalted
unsalted |
|
| 2 | each |
veal
loin chops, 1/2 pound each |
* |
| 113.4 | g |
mushrooms
large, fresh, quartered |
|
| 118 | ml |
white wine
dry |
*
|
| 118 | ml |
chicken broth
|
|
| 79 | ml |
heavy whipping cream
|
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
| 15 | ml |
tarragon leaves
chopped fresh |
|
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.
