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1 tablespoon sweet unsalted butter
2 veal loin chops, 1/2 pound each
1/4 pound large fresh button, shiitake, or oyster mushrooms, rinsed,
patted dry, and quartered
1/2 cup dry white wine
1/2 cup veal or chicken stock (homemade or unsalted canned broth)
1/3 cup heavy cream or crème fraîche
Salt and freshly ground black pepper
1 tablespoon chopped fresh tarragon or fresh parsley or 1/2 tablespoon
fresh thyme
Melt butter in a heavy-bottomed skillet or sauté 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.
Serves 2
Preparation Time: 5 minutes
Cooking Time: 45 minutes |
Full story: Springtime
Simplicity
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Meat & Dairy
unsalted butter
2 half-pound veal loin chops
heavy cream or crème fraîche
Produce
1/4 pound large fresh button, shiitake, or oyster mushrooms
fresh tarragon, parsley or thyme
Grocery
unsalted canned veal or chicken stock (or homemade)
salt
black pepper
Liquor Store
dry white wine |
