The recipe yield is:
2 Servings
Info:
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
Note:
Poultry