| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Eggs | Poultry | 2 | Servings | |
INGREDIENTS
| 4 | oz | Carrots |
| 3 | Cloves Garlic | |
| 1 1/2 | oz | Butter |
| 2 | tb | Oil |
| 2 | tb | Flour |
| 1 1/2 | c | Vegetable Broth |
| 1/2 | c | Red Wine |
| 1/2 | bn | Parsley |
| 1/2 | bn | Chives |
| 1 | Egg | |
| 11 | oz | Chickenbreast |
| Salt | ||
| Pepper |
INSTRUCTIONS
1.Peel carrots and garlic.Saute both in half of the butter and oil for about 3 minutes. 2.Add 1 tablespoon flour; stir and add the broth.Simmer, uncovered, for about 10 minutes, until reduced by half. 3.Add the wine and simmer 10 minutes. 4.In the meantime wash and chop the parsley and the chives finely and mix the egg with a handmixer. 5.Cut fat of meat and slice into 6 evenly thin slices.Season the meat with salt and pepper and coat well with the rest of the flour. 6.Roll the meat in the herbs. 7.Fry the meat in the rest of the butter, with mild heat, on each side about 2-3 minutes. 8.Mix the wine with salt and pepper,as needed and pour over chicken. 9.Serve with potatoes or rice or bread and a dry white wine. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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