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| RECIPE FOR VEAL OR CHICKEN SCALLOPS IN TARRAGON SAUCE |
Title: Veal Or Chicken Scallops In Tarragon Sauce
Category: Chicken Sauce-condm
Serves: 6
Ingredients:
| 4.00 | | Veal scallops or | | 4.00 | | Chicken breasts pounded thin | | 0.50 | lb | Thinly sliced mushrooms | | 1.00 | c | Hot chicken broth | | 0.50 | c | Seasoned flour | | 2.00 | tb | 35% cream | | 2.00 | tb | Oil | | 1.00 | ts | Cornstarch | | 0.50 | c | White wine | | 1.00 | tb | Cold water | | 2.00 | tb | Or more of chopped fresh | | | -tarragon | | | Salt and pepper to taste | | 0.25 | ts | Lemon juice |
Instructions:
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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