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.
Preparation Time: 5 minutes
Cooking Time: 45 minutes
Recipe from Quick Cuisine: Springtime Simplicity [April 1988]