Veal Scallops with Bacon and Potatoes

• 3 thick-cut bacon slices, chopped
• 1 pound russet potatoes, peeled, cut into 1/2-inch cubes
• 1 3/4 pounds veal scallops
• 1/2 cup all purpose flour
• 2 tablespoons (1/4 stick) butter
• 1 cup canned low-salt chicken broth
• 1/3 cup dry vermouth
• 2 garlic cloves, thinly sliced
• 2 teaspoons chopped fresh thyme

1. Cook bacon in heavy large nonstick skillet over medium-high heat until crisp.
2. Using slotted spoon, transfer bacon to small bowl.
3. Add potatoes to drippings in skillet.
4. Cover and cook until potatoes are tender, stirring occasionally, about 8 minutes.
5. Transfer potatoes to medium bowl; cover to keep warm.
6. Reserve skillet.
7. Sprinkle veal with salt and pepper; coat with flour and shake off excess.
8. Add butter to skillet and melt over medium-high heat.
9. Working in batches, add veal to skillet and cook until brown and cooked through, about 2 minutes per side.
10. Transfer veal to platter.
11. Add broth, vermouth, garlic, and thyme to skillet and bring to boil, scraping up any browned bits.
12. Boil until sauce is reduced to 3/4 cup, about 3 minutes.
13. Mix in bacon.
14. Season sauce with salt and pepper.
15. Pour sauce over veal.
16. Surround with potatoes; serve.

bacon, potatoes, veal scallops, flour, butter, chicken broth, garlic, thyme

Taken from www.epicurious.com/recipes/food/views/veal-scallops-with-bacon-and-potatoes-106482 (may not work)