Veal francese
makes 4-8 servings

8 vealcutlets (thin sliced chicken breast)
4 tbsp of olive oil
½ cup lemon juice
1 cup of cooking white wine
3 tbsp chopped parsley (fresh or dried)
2 tbsp butter
1 tbsp flour
dash of salt
dash of white pepper
6 cloved of pressed or crushed garlic
2 cups of chicken broth
or
2 tbsp chicken past mixed with 2 ½ cups of water

in a heavy sauce pan combine lemon juice, parsley, salt, pepper, 3 cloves of the pressed or crushed garlic and cooking wine. Bring to a simmer. Reduce heat to low and set aside.
In a med pot over medium heat melt butter. When butter is melted add flour and stir until smooth past. Add ½ cup of lemon wine sauce and stir until mixture starts to thicken. Add thickened mixture to remaining lemon wine sauce. Stir to mix together and set aside on low heat.
In a heavy fry pan add olive oil and allow to get hot on a meduim high heat. Place chicken in fry pan and brown on one side. Once side is brown add some of the galic and turn over chicken and brown other side of chicken. Repeat until all of the chicken has been cooked.
Turn up the heat on the lemon wine sauce to med and stir constantly until sauce has thickened. (no longer a water consistancy).
Place cooked chicken on a serving plate and ladel some of the sauce on top.
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