Name: Veal Chops with Tarragon
Ingredients: 2 Veal loin chops; (7 to 8 ounces each); ; (1/2-inch-thick); 2 ts Dried tarragon; All purpose flour; 2 tb Unsalted butter; 1/2 c Dry white wine; 1/2 c Canned chicken broth; 2 tb Fresh lemon juice

CATEGORY	CUISINE	TAG	YIELD
Meats		July 1993	1	servings

INGREDIENTS

2		Veal loin chops; (7 to 8 ounces each)
		; (1/2-inch-thick)
2	ts	Dried tarragon
		All purpose flour
2	tb	Unsalted butter
1/2	c	Dry white wine
1/2	c	Canned chicken broth
2	tb	Fresh lemon juice

INSTRUCTIONS

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.

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