3 ea Whole breasts chicken 1/2 c All-purpose flour 1 ts Salt 1/2 ts Pepper 3 tb Butter 1 ea Whole Squeeze lemon juice 1/4 c Chopped parsley 1 c White Wine 2 tb Capers 3 tb Virgin Olive Oil Bone and pound chicken breasts. In a bowl mix flour, salt and pepper. Dip cutlets in mixture and press firmly to coat. Shake off excess. Chill. In a large skillet heat butter until it sizzles. Saute' cutlets, 3 or 4 at a time, 2-3 minutes per side. Drain on paper towels and keep warm until all are cooked. Stir lemon juice and wine into drippings and scrape bottom to loosen particles. Heat but don't boil. Add capers. Spoon pan juices over cutlets on serving platter and sprinkle with chopped parsley. This dish tastes especially good served with Fettucine and garnished with slice lemon twists and watercress. -----
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Sauteed Veal
Veal sauté à la provençale - Bon appétit with Chausson #1
CHAUSSON is a leading brand of motorhomes manufactured in France. As you can well imagine, motorhomes and gastronomy have always been symbols of enjoyment for us. Look in each month on Bon Appétit with CHAUSSON and learn how you can cook in a CHAUSSON motorhome by discovering French cuisine that's simple, easy to prepare, authentic and tasty. We've looked for recipes that are easy to make without an oven, featuring easy-to-find ingredients from French and most European markets. Chef Alexandre Lecomte will guide you in creating mouth-watering dishes, with or without a motorhome!
✔ 800 gr cushion of veal ✔ Two red onions ✔ One garlic head ✔ Three zucchini ✔ Two eggplants ✔ 100 gr pitted black olives ✔ 100 gr butter ✔ Two tablespoons tomato concentrate ✔ Flour ✔ Salt and white pepper ✔ 50 cl dry white wine ✔ One container of cherry tomatoes ✔ 50 cl water
► Peel and chop the red onions. ► Separate the garlic cloves, keeping their skin. ► Heat the butter. ► Add the meat and salt and pepper it. ► Add the garlic cloves. ► Dice the zucchini and eggplant. ► Mix in the onions. ► Add the tomato concentrate. ► Lightly flour the meat to thicken the sauce. ► Deglaze with the white wine. ► When the white wine has boiled down, add the water. ► Halfway through cooking time (20/25 min), add the vegetables and let simmer for 20 min. ► Five minutes before cooking is finished, add the cherry tomatoes and black olives. ► Stir well and cook for five more minutes. ► Your veal sauté à la provençale is ready to eat.
???? I suggest a Crozes-Hermitage made with Syrah grapes, a very good wine from the Rhône Valley.
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