Veal Chops with Mushroom-Tarragon Cream
Source of Recipe
Texas Monthly
List of Ingredients
- 1 Tbsp sweet unsalted butter
- 2 veal loin chops (� pound each)
- � pound large fresh button, shiitake, or oyster mushrooms (rinsed, patted dry, and quartered)
- � cup dry white wine
- � cup veal or chicken stock (homemade or unsalted canned broth)
- 1/3 cup heavy cream or cr�me fra�che
- Salt and freshly ground black pepper
- 1 Tbsp chopped fresh tarragon or fresh parsley, or � Tbsp fresh thyme
Instructions
- 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 � 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.
Serves 2
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