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1/4 cup finely chopped onion

2 garlic cloves, finely minced

1 teaspoon dried tarragon, crumbled

2 1/2 tablespoons olive oil, divided

1/2 pound fresh mushrooms, sliced

3/4 cup dry white wine, divided

1/2 pound veal scallops (each about 1/8 inch thick)

Flour seasoned with salt and pepper for dredging

2/3 cup chicken broth

1/4 cup heavy cream

2 tablespoons minced fresh flat-leaf parsley

1. In large skillet cook the onion, garlic and tarragon in 1 tablespoon of the oil, stirring over medium low heat, until onion is softened. Add the mushrooms, salt and pepper to taste. Cook the mixture over medium heat, stirring, until the mushrooms are tender and all liquid is evaporated. Add 1/4 cup of wine and simmer until wine is evaporated; transfer mixture to a bowl. Set aside.
2. Dredge the veal in the seasoned flour, shaking off excess. In the same skillet, heat the remaining 1 1/2 tablespoons oil over medium-high heat until it is hot; saute veal for 1 minute on each side, or until it is golden. Transfer veal to a platter and keep warm.
3. Add remaining 1/2 cup wine to same skillet and deglaze skillet over medium-high heat, stirring and scraping up the brown bits. Add the chicken broth, bring to a boil and reduce by half; stir in cream, mushroom mixture, salt and pepper to taste. Simmer sauce until slightly thickened. Remove from heat and stir in the parsley.
4. Ladle sauce over veal scallops and serve.

Serves 2.