It Was No Fluke. It Was Flounder.

Fluke/Flounder Francaise (Chicken or Shrimp)

Ingredients:

2 eggs

2 T lemon juice (I use Real Juice-bottle)

1/4 c parsley

1 t Lawry's seasoned salt

1/4 c white wine

1 T minced garlic

2-3 dashes of hot sauce ( I use Louisiana hot sauce)

1/4 c parmesan cheese

Whisk all ingredients.

Dredge fish fillets (or split chicken breasts/shrimp) in one cup of flour

In a large skillet, add about 1/2 cup of canola oil, heat until very hot

Dip flour covered fish, chicken or shrimp into the liquid mixture and carefully fry in the hot oil until browned.

Drain on paper towels, drain hot oil into a can, and wipe pan clean.

Sauce:

1 c margarine (I use Country Crock)

1 c white wine

1/2 c lemon juice (I use Real Lemon Juice)

When margarine is melted with the wine and lemon, add fish, chicken or shrimp and finish cooking.

Serve over linguine or pasta of your choice.

"Tonight it would be Chicken Francaise over linguine with sautéed broccoli and garlic. This was a family favorite, everyone loving the lemony sauce over the pasta, but it was such a pain in the neck to make. She would have to make extra chicken so they would be able to make sandwiches with it tomorrow for lunch." (p. 205)

Fluke courtesy of my daughter Stephanie.