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Fast & Easy Recipe For Veal Paillards With Mushroom Sauce 2010-09-24 14:18:22

Veal Paillards With Mushroom Sherry Sauce

Veal Paillards With Mushroom Sherry Sauce

From Martha Stewart Living

Fast & Easy Recipe For Veal Paillards With Mushroom Sauce 2010-09-24 14:18:22

Ingredients

  1. 4 veal paillards
    Salt and pepper
    1 tablespoon extra-virgin olive oil
    1 tablespoon plus 3 more tablespoons unsalted butter
    cups sliced mushrooms
    2 tablespoons minced shallot
    3 tablespoons medium-dry sherry (such as amontillado)
    2 tablespoons Grainy mustard
    3/4 cup low-sodium chicken stock
    1 tablespoon finely chopped fresh chives

Directions

  1. Season paillards on both sides with salt and pepper. Heat extra-virgin olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat until butter foams. Add 2 paillards, and saute on 1 side until golden brown, about 2 minutes. Flip, and saute paillards until cooked through, about 30 seconds. Transfer to a plate. Repeat with remaining paillards.
  2. Add sliced mushrooms, minced shallot, and 1 tablespoon unsalted butter to skillet, and cook over medium heat, stirring often, until mushrooms are golden, about 2 minutes. Add medium-dry sherry and grainy mustard, and deglaze the pan, scraping brown bits from bottom with a wooden spoon. Add chicken stock and any plate juices. Simmer until sauce reduces by half, about 3 minutes. Gradually stir in 2 tablespoons cold unsalted butter (cut into small pieces) until just melted, and sprinkle with fresh chives. Season to taste.

Serves 4.

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