Veal or chicken scallops in tarragon sauce

6 servings

Ingredients

Quantity Ingredient
4 Veal scallops or
4 Chicken breasts pounded thin
½ pounds Thinly sliced mushrooms
1 cup Hot chicken broth
½ cup Seasoned flour
2 tablespoons 35% cream
2 tablespoons Oil
1 teaspoon Cornstarch
½ cup White wine
1 tablespoon Cold water
2 tablespoons Or more of chopped fresh tarragon
Salt and pepper to taste
¼ teaspoon Lemon juice

Directions

Preheat the oven to 150 degrees. Coat scallops in flour. Fry in oil a few minutes on each side until browned. Salt and pepper to taste, place in oven to keep warm. Add some butter to the frying pan. Add the mushrooms and cook 3-4 mins. Add the wine and heat on high 2-3 mins. more. Add the tarragon and chicken stock, salt and pepper and heat on medium for 3 mins. Add the creme and continue to heat 1 min.

more. Dilute the cornstarch with a few drops of water and add to the sauce. Add the lemon juice and heat gently 2 more minutes. Pour over scallops and serve.

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