Sauteed Veal Scallops in a Wild Mushroom Cream Sauce

This dish is quite elegant and you can substitute the veal with boneless skinless chicken breasts.

• Ready In: 20 mins
• Serves: 4

Ingredients

• For the sauce

• 2  tablespoons olive oil
• 2  tablespoons unsalted butter
• 1⁄2 cup shallot, minced
• 8  ounces  wild mushrooms (such as chanterelles shiitake oyster or a combination)
• 1  teaspoon fresh thyme, minced
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1  large garlic clove, minced
• 1⁄2 cup dry white wine
• 1  cup veal demi-glace
• 1  cup heavy cream

• For the veal

• 8  veal cutlets, scallopini style
•  flour, for dredging
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 2  tablespoons olive oil
• 2  tablespoons unsalted butter
• 1  tablespoon lemon juice
• 1⁄2 teaspoon fresh chervil, minced

Directions

1. MAKE THE SAUCE: In a saute pan set over moderately high flame, heat the oil and butter until hot. Add the shallots and cook, stirring, 1 minute.
2. Add the mushrooms, thyme and salt and pepper and cook, stirring occasionally, for 5 minutes, or until mushrooms are soft.
3. Add the garlic and cook, stirring, 1 minute. Add the wine and reduce by half. Add the demiglace and simmer 5 minutes.
4. Add the cream and reduce until lightly thickened. Cover with a round of buttered wax paper and keep hot.
5. MAKE THE VEAL: Dredge the veal scallops in flour, shaking off excess, and season with salt and pepper.
6. In large skillet set over moderate flame, heat olive oil and butter until hot. Add scallops and saute for 1 minute on each side.
7. Transfer to sauce for just a minute and season mixture with fresh lemon juice and Chervil.