INGREDIENTS

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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