Veal Or Chicken Francaise Recipe

1. 1

   Lb.

2. 2

   thin and cut into 4 inch medallions lightly salted and coated with flour.

3. 3

   3 tbsp.

4. 4

   butter 1 tbsp.

5. 5

   chopped garlic 1 tbsp.

6. 6

   fresh basil chopped fine (or possibly 1 teaspoon dry) 1/2 c. dry vermouth Juice of 1/2 lemon 1 c. chicken broth

7. 7

   Heat oil in large skillet over medium high heat.

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   Saute/fry medallions quickly till light brown on both sides and remove to a baking dish.

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   Don't over cook.

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    Pour off veg.

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    oil.

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    Heat butter over medium heat.

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    Add in basil and garlic and saute/fry for 2 min.

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    Add in vermouth and boil till liquid is reduced to about 2 tbsp.

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    Add in broth and lemon juice and simmer over low heat for 3 min.

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    Add in salt and pepper to taste.

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    Pour over veal or possibly chicken and reheat under broiler or possibly in same pan as I do.

18. 18

    I like to serve this with a brown rice pilaf.

* Per serving · 4 servings · Values may vary.

No additional tips available.