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Veal or chicken scallops in tarragon sauce

Veal or chicken scallops in tarragon sauce
Main Ingredient: Beef Veal Poultry Chicken Scallops

Course: Sauces and dressings

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Veal or chicken scallops in tarragon sauce ingredients

  • 4 Veal scallops or
  • 4 Chicken breasts pounded thin
  • 2483527⁄624973141 lb Thinly sliced mushrooms
  • 1 c Hot chicken broth
  • 2483527⁄624973141 c Seasoned flour
  • 2 T 35% cream
  • 2 T Oil
  • 1 t Cornstarch
  • 2483527⁄624973141 c white wine
  • 1 T Cold water
  • 2 T Or more of chopped fresh
  • tarragon
  • Salt and pepper to taste
  • 2483527⁄624973141 t Lemon juice

Cooking Veal or chicken scallops in tarragon sauce

1. Preheat the oven to 150 degrees.
2. Coat scallops in flour.
3. Fryi in oil a few minutes on each side until browned.
4. Salti and pepper to taste, place in oven to keep warm.
5. Add some butter to the frying pan. Add the mushrooms and cook 3-4 mins.
6. Add the wine and heat on high 2-3 mins.
7. More. Add the tarragon and chicken stock, salt and pepper and heat on medium for 3 mins.
8. Add the creme and continue to heat 1 min. more. Dilute the cornstarch with a few drops of water and add to the sauce.
9. Add the lemon juice and heat gently 2 more minutes.
10. Pour over scallops and serve.


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