Tonight I switched to a Chicken Francese. Made my own version of the sauce -- butter, olive oil, a touch of flour, a touch of tapioca, some wine, the juice of a lemon, a bit of sugar and a splash of balsamic vinegar. I also added in mushrooms and at the last minute, a chopped bunch of fresh parsley.
Seasoned the flour for the chicken with pepper and powdered coriander.
I steamed fresh broccoli in chicken broth seasoned with garlic and lemon and we had a red-lettuce salad on the side.
Outstanding. The sauce came out fantastic. Loved it. Fresh greens. Fresh herbs. Lovely. Just lovely.
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