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VEAL OR CHICKEN SCALLOPS IN TARRAGON SAUCE

Category:    Veal, Chicken, Sauces
Yield: 6 servings
 
      4    Veal scallops or                    1 ts Cornstarch
      4    Chicken breasts pounded thin      1/2 c  White wine
    1/2 lb Thinly sliced mushrooms             1 tb Cold water
      1 c  Hot chicken broth                   2 tb Or more of chopped fresh
    1/2 c  Seasoned flour                           -tarragon
      2 tb 35% cream                                Salt and pepper to taste
      2 tb Oil                               1/4 ts Lemon juice
 
  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.
 

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