autofocus wrote:
OK, francese: after you get done filleting the chicken and pounded it some dust the chicken parts in flour, and then run the pieces through a beaten egg wash and drop into a medium high pre heated frying pan. You want to have a good amount of oil (of your choice) layered on the bottom of the pan, maybe 1/2 inch or so. Cook the chicken to golden brown on both sides, maybe around 5 plus minutes a side. Once all the chicken is cooked to golden brown put on a dish on the side ready for the remaining process. Wipe out the same frying pan and melt a stick of butter, sweet, or salted, your choice. To the pan add a tablespoon of flour to the hot butter and make a roux with chicken stock. At this point I add the juice of half a lemon and add the optional dried tarragon until the sauce starts to thicken. (add more chicken stock if it's getting too thick. Once the roux is the right consistency place the chicken back in the pan and quickly turn the chicken to coat both sides. Place the dredged chicken over the cooked spinach and pour the remaining sauce over it all. Salt and pepper to taste, and some lemon on the side. That's it, enjoy! If you eat shrimp, try the same with those, excellent! When you do it let me know on a PM how it came out.
OK, francese: after you get done filleting the chi... (
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thank you very much. I will be sure to PM you how it goes. Probably not until the weekend.