Veal Or Chicken Scallops In Tarragon Sauce Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
4: Veal scallops or,
4: Chicken breasts pounded thin,
1/2 lbs: Thinly sliced mushrooms,
1 cup: Hot chicken broth,
1/2 cup: Seasoned flour,
2 tbsp: 35% cream,
2 tbsp: Oil,
1 tsp: Cornstarch,
1/2 cup: White wine,
1 tbsp: Cold water,
2 tbsp: Or more of chopped fresh tarragon,
Salt and pepper to taste,
1/4 tsp: 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.
Source from luhu.jp
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.
Source from luhu.jp