Veal Or Chicken Picotta Recipe

• 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)

1. Roll chicken or possibly veal in plain flour, lightly, shake off excess flour.
2. In oil, saute/fry meat.
3. Remove meat and place on paper towels or possibly napkins.
4. In separate pan, heat on medium to medium-low chicken stock, chablis, lemon juice, and mushrooms.
5. Simmer 2 min.
6. Add in meat.
7. 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).
8. Serve on plates 180 degrees.
9. Note: Garnish with a few slices of lemon.
10. Serve with fettuccine or possibly other cream pasta and salad.

veal, chicken stock, chablis, mushrooms, butter, flour, oil

Taken from cookeatshare.com/recipes/veal-or-chicken-picotta-21589 (may not work)