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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Flounder (or Chicken) Francaise Recipe

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This recipe for Flounder (or Chicken) Francaise is from The Univers Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 eggs, beaten
1 tbsp. olive oil
1 tbsp. butter
1/2 c. flour
1/4 tsp. salt
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/8 tsp. paprika
1/8 tsp. black pepper
4 large flounder fillets (1 1/2 to 2 lbs)

(Sauce)
4 tbsp. butter
1/4 c. white wine
1/4 c. water
1/4 c. lemon juice
1/2 tsp. parsley
lemon slices and parsley (to garnish) (optional)
Directions:
Directions:
In a large skillet, heat the oil and 1 tablespoons of butter over medium heat. Place the flour and all the seasonings in a plastic bag and shake to blend. Place the beaten eggs in a shallow dish. 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. Save 1 tbsp. of the flour mixture for the sauce. Fry over medium heat until brown on both sides, about 3 to 4 minutes per side. Add extra butter if you need to.
Remove from skillet, keep warm. 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.
Personal Notes:
Personal Notes:
I first had this dish at Tre Figlio and loved it. I found this great recipe and have made it at home. You can make the same dish with chicken. Pound or butterfly the chicken to make it thinner.

 

 

 

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