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Receta Veal Or Chicken Francaise
by CookEatShare Cookbook

Veal Or Chicken Francaise
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Ingredientes

  • 1 pound veal fillets or possibly chicken breasts, boned

Direcciones

  1. 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
  2. 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.
  3. 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.