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Ingredientes
- 1 pound veal fillets or possibly chicken breasts, boned
Direcciones
- Lb. thin and cut into 4 inch medallions lightly salted and coated with flour. 3 tbsp. butter 1 tbsp. chopped garlic 1 tbsp. fresh basil chopped fine (or possibly 1 teaspoon dry) 1/2 c. dry vermouth Juice of 1/2 lemon 1 c. chicken broth
- Heat oil in large skillet over medium high heat. Saute/fry medallions quickly till light brown on both sides and remove to a baking dish. Don't over cook. Pour off veg. oil.
- Heat butter over medium heat. Add in basil and garlic and saute/fry for 2 min. Add in vermouth and boil till liquid is reduced to about 2 tbsp. Add in broth and lemon juice and simmer over low heat for 3 min. Add in salt and pepper to taste. Pour over veal or possibly chicken and reheat under broiler or possibly in same pan as I do. I like to serve this with a brown rice pilaf.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 294g | |
| Calories 330 | |
| Calories from Fat 76 | 23% |
| Total Fat 8.46g | 11% |
| Saturated Fat 2.54g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 245mg | 82% |
| Sodium 254mg | 11% |
| Potassium 967mg | 28% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 59.56g | 95% |
