From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
1. Melt 2 Tablespoons butter in large skillet. Dust veal with flour, and place in hot skillet. Brown veal on both sides.
2. Remove cooked veal and place on hot plate, keeping warm.
3. Add half and half, remaining butter, tarragon, salt and pepper to medium-hot skillet.
4. Cook frozen artichokes according package directions, and drain. Add to skillet.
5. Bring sauce to a boil and simmer. Add arrowroot or cornstarch, as needed, to thicken sauce.
6. Pour thickened sauce over cooked veal and serve at once.
NOTE: Turkey slices can be substituted for the veal in this rich, subtly flavored dish.
SERVES: 4
- 5 Tablespoons butter
- 1/2 pound veal escalopes
- Flour for dusting
- 1 pint half and half, or whipping cream
- 2 Tablespoons tarragon
- 1/2 teaspoon salt
- Pepper to taste
- 1 package frozen artichoke hearts
- Arrowroot or cornstarch for thickening
TO PREPARE:
1. Melt 2 Tablespoons butter in large skillet. Dust veal with flour, and place in hot skillet. Brown veal on both sides.
2. Remove cooked veal and place on hot plate, keeping warm.
3. Add half and half, remaining butter, tarragon, salt and pepper to medium-hot skillet.
4. Cook frozen artichokes according package directions, and drain. Add to skillet.
5. Bring sauce to a boil and simmer. Add arrowroot or cornstarch, as needed, to thicken sauce.
6. Pour thickened sauce over cooked veal and serve at once.
NOTE: Turkey slices can be substituted for the veal in this rich, subtly flavored dish.
SERVES: 4
