Veal Chops with Tarragon

• 2 1/2-inch-thick veal loin chops (7 to 8 ounces each)
• 2 teaspoons dried tarragon
• All purpose flour
• 2 tablespoons unsalted butter
• 1/2 cup dry white wine
• 1/2 cup canned chicken broth
• 2 tablespoons fresh lemon juice

1. Season veal with salt, pepper and 1 teaspoon tarragon; dust lightly with flour.
2. Melt butter in heavy medium skillet over medium-high heat.
3. Add veal and cook until light brown and just cooked through, about 4 minutes per side.
4. Transfer veal to plate.
5. Add wine, broth, lemon juice and remaining 1 teaspoon tarragon to skillet.
6. Boil until juices are syrupy, scraping up any brown bits, about 5 minutes.
7. Return veal and any collected juices to skillet and cook until just heated through, about 1 minute.

veal loin chops, tarragon, flour, unsalted butter, white wine, chicken broth, lemon juice

Taken from www.epicurious.com/recipes/food/views/veal-chops-with-tarragon-2108 (may not work)