#1143: For Sandi - REC: Sauteed Veal or Chicken with Tarragon Cream Sauce
Posted by: LisainLA at 8:04 pm on Mar 16, 2006
This is from Julia Child's The Way To Cook - it was written for use with veal cutlet, but I usually use chicken breasts.
Sauteed Veal Scallops
Cutlets, pounded down to 1/4 inch thickness
1/4 cup clarified butter
salt and freshly ground pepper
Dry scallops in paper towels. Set frying pan
over high heat and film with 1/16 inch of
clarified butter. When very hot but not
smoking, rapidly lay in scallops, they should
fit in one comfortable layer. Saute 1 minute
on each side. Remove, and serve as is, or
sauce them with one of the following choices.
Deglazing Sauce with Lemon and Parsley
1 Tbs minced shallots or scallions
1 cup dry white wine, French vermouth, or red
1/4 cup chicken stock
2 Tbs minced parsley
1/2 teaspoon of fragrant dried tarragon
1 cup heavy cream
After removing cutlets from the pan, make a
deglazing sauce by sauteeing the shallots,
deglazing the pan with wine and chicken
stock, scrape the pan to loosen coagulated
saute juice. Add the tarragon, and boil down over high heat for a minute or so, until the liquid is syrupy.
Remove from heat, adding the heavy cream and parsley. Adjust the seasoning, and swirl in a bit of butter and lemon juice if you wish, and pour over veal or chicken.