Recipe - Veal Chops With Tarragon

2 Veal loin chops; (7 to 8
ounces each)
; (1/2inchthick)
2 teaspoon Dried tarragon
All purpose flour
2 tablespoon Unsalted butter
One half cup Dry white wine
One half cup Canned chicken broth
2 tablespoon Fresh lemon juice

Season veal with salt, pepper and 1 teaspoon tarragon; dust lightly with
flour. Melt butter in heavy medium skillet over mediumhigh 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.

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