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Veal Chops in Champagne sauce

Makes 4 servings Ingredients :

4 veal chops, 3 tablespoons butter, 1/2 cup chopped shallots ( and sliced mushrooms if you like ), 3/4 cup champagne, 1/2 cup heavy cream, 1/4 teaspoon salt, 1/4 cup chopped chives

Method :

Heat 2 tablespoons butter in a large non-reactive skillet over high heat. Add the chop and cook for 3 to 4 minutes per side or until golden. Remove to a platter and keep warm.

Add the shallots ( and mushrooms ) to the pan and cook over medium heat until tender.

Stir in the champagne. Cook over high heat until reduced by half.

Stir in the cream, any accumulated chicken juices and salt.

Cook over medium heat until sauce thickens slightly, stirring frequently; do not boil. Whisk in 1 tablespoon butter.

Place a chop on each plate and spoon sauce over. Garnish with chives.

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