Flounder Francaise or Chicken Francaise

By jargrr

I love this tangy lemon flavored sauce. It's quick, tasty and light. I serve it on a bed of buttered spaghetti or rice for my family. I'm a diabetic so I serve mine over spaghetti squash or zucchini. It's just perfect either way. You can use this recipe for chicken as well, just substitute 2 large chicken breasts, cut in half to make 4 thin fillets.

Ingredients

• 2 eggs, beaten
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 cup flour
• 1/4 teaspoon salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/8 teaspoon paprika
• 1/8 teaspoon black pepper
• 4 large flounder fillets (1 1/2 to 2 lbs)
• 4 tablespoons butter
• 1/4 cup white wine
• 1/4 cup water
• 1/4 cup lemon juice
• 1/2 teaspoon parsley
• lemon slices and parsley (to garnish) (optional)

Details

Servings 1
Preparation time 5mins
Cooking time 20mins
Adapted from food.com

Preparation

Step 1

1 In a large skillet, heat the oil and 1 tablespoons of butter over medium heat. 2 Place the flour and all the seasonings in a plastic bag and shake to blend. 3 Place the beaten eggs in a shallow dish. 4 When the skillet is good and hot, put the flounder fillets in the bag one at a time and then dip in the egg. Coat them completely with the egg and place in skillet. The egg should sizzle immediately. If it doesn't, the oil isn't hot enough. 5 Save 1 tablespoon of the flour mixture for the sauce. 6 Fry over medium heat until brown on both sides, about 3 to 4 minutes per side. Add extra butter if you need to. 7 Remove from skillet, keep warm. 8 Discard any oil left in skillet and add the butter and the 1 tbsp of seasoned flour reserved from the flounder. Whisk until smooth. Add the rest of the sauce ingredients, stirring constantly until well blended. Bring to boil and cook 5 minutes, stirring frequently. If the sauce thickens too much, add more water- just 1 tsp at a time until you achieve the desired consistency. 9 To serve place flounder over a bed of buttered rice (or whatever you're using) and pour a little sauce over each fillet. Garnish with lemon slices and parsley.