Ingredients
- 4 slices (3-4 ounce.) veal
- thin Or possibly 5 or possibly 8 ounce. boneless chicken breast
- thin
- 1/2 c. chicken stock
- 1/2 c. chablis
- 1/2 c. mushrooms
- sliced thin
- 2 tbsp. stick butter
- soft
- 1/2 lemon fresh squeezed juice
- Flour
- Oil (olive or possibly vegetable)
Instructions
- Roll chicken or possibly veal in plain flour, lightly, shake off excess flour.
- In oil, saute/fry meat.
- Remove meat and place on paper towels or possibly napkins.
- In separate pan, heat on medium to medium-low chicken stock, chablis, lemon juice, and mushrooms.
- Simmer 2 min.
- Add in meat.
- Immediately, roll the soft butter in flour, shake off excess flour and put in liquid and meat mix till sauce thickens (about 2-3 min).
- Serve on plates 180 degrees.
- Note: Garnish with a few slices of lemon.
- Serve with fettuccine or possibly other cream pasta and salad.
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