Season chicken with salt and pepper, dredge in flour. Heat pan well, add oil and pan fry chicken quickly to brown, remove and reserve before it cooks through.
Add wine to pan (for spirits remove from flame and beware flare up Ð if it does, simply stand back). Add stock, lemon juice and other seasonings to taste. Simmer and reduce to taste. Add a couple TBS of cream if desired. Sauce needs to taste right at this point.
Add back chicken and simmer just to finish (2-3 minutes), serve over pasta, rice or couscous with salad or steamed veggies. Chef Mick Rosacci, Tony’s Meats & Specialty Foods
* For steak cutlets, cut to 1/2 inch and use brandy, beef stock, garlic, shallots and Dijon)
