Chicken Franchese (or Veal, or Flounder) | The addition of capers will make this "Chicken Piccata" |
Quick and versatile.
Serve with rice,or pasta.
Note: I often make this dish wath Talapia.
Ingredients2 lb chicken breasts
8 oz dry white wine (red for veal)
6-8 chopped scallions * (see note)
1 cup flour
2 oz. oil
Salt and pepper to taste
½ cup parve chicken broth
Juice of one lemon
Lemon slices and parsley for garnish
Preparation1) Lightly brown scallions in oil and garlic and remove.
2) Dredge fish in egg and flower.
3) Fry in oil, lightly browning on one side.
4) Turn and lightly brown on other side.
5) Return the scallions.
6) Add 4 oz. of dry white wine—more is better
7) Add juice of one lemon.
8) Add ½ cup of parve chicken broth.
9) Let sauce reduce and thicken.
10) Salt and pepper to taste.
