Veal Chops with Mushroom-Tarragon Cream

• 1 tablespoon butter, unsalted unsalted
• 2 each veal loin chops, 1/2 pound each
• 1/4 pound mushrooms large, fresh, quartered
• 1/2 cup white wine dry
• 1/2 cup chicken broth
• 13 cup heavy whipping cream
• 1 x salt and black pepper freshly ground
• 1 tablespoon tarragon leaves chopped fresh

1. Melt butter in a heavy-bottomed skillet or saut?
2. pan, and add veal chops.
3. Brown lightly over medium-high heat, 5 minutes on each side.
4. Add mushrooms, stirring until they take on color.
5. Then add wine and stock, and simmer uncovered for 20 minutes; the veal will have a pink center.
6. Remove chops to warm plate, and cover.
7. Reduce sauce over high heat until only 1 /4 cup remains.
8. Stir in cream, and cook over medium-high heat until sauce has the consistency of heavy cream.
9. Season to taste with salt and pepper.
10. Add tarragon, parsley, or thyme.
11. Pour over chops, and serve immediately.

butter, veal loin chops, mushrooms, white wine, chicken broth, heavy whipping cream, salt, tarragon

Taken from recipeland.com/recipe/v/veal-chops-mushroom-tarragon-cr-38942 (may not work)