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    You are in: Home / Recipes / Flounder Francaise or Chicken Francaise Recipe
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    Flounder Francaise or Chicken Francaise

    Flounder Francaise or Chicken Francaise. Photo by gemini08

    1/6 Photos of Flounder Francaise or Chicken Francaise

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    Realtor by day, Chef by night's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Sauce

    Directions:

    1. 1
      In a large skillet, heat the oil and 1 tablespoons of butter over medium heat.
    2. 2
      Place the flour and all the seasonings in a plastic bag and shake to blend.
    3. 3
      Place the beaten eggs in a shallow dish.
    4. 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. 5
      Save 1 tablespoon of the flour mixture for the sauce.
    6. 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. 7
      Remove from skillet, keep warm.
    8. 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. 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.

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    Ratings & Reviews:

    • on June 27, 2012

      55

      I made this with flounder, it was absolutely fabulous! The fish had a beautiful, golden color, the sauce was delicious. For my taste, the amount of lemon was perfect, I also added a few capers to the sauce. This is an impressive, company worthy recipe! Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 13, 2012

      55

      Yummy!!! I love just about anything with fresh lemon juice and this was delicious!!! I made this using chicken and served it with pasta, green beans and garlic rolls and the whole family loved it. I felt the amount of lemon juice was just perfect for my tastes. Thanks so much for sharing the recipe. Made for Holiday Tag Game.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 06, 2011

      55

      I would give this 10 stars! This recipe is awesome! I changed the flours to combination of gluten free flours and this was a hit with everyone! I made it again tonight (the first time was not even a week ago!) A definite keeper! The sauce was SO delicious! I doubled the sauce the 2nd time since we had it over mashed potatoes. I used flounder for this since we do not eat chicken. This wasso delicious, the only regret we had was that I hadn't made more! Thank you again for an over the top recipe :)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (19)

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    Nutritional Facts for Flounder Francaise or Chicken Francaise

    Serving Size: 1 (287 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 392.2
     
    Calories from Fat 214
    54%
    Total Fat 23.8 g
    36%
    Saturated Fat 11.1 g
    55%
    Cholesterol 211.8 mg
    70%
    Sodium 840.3 mg
    35%
    Total Carbohydrate 13.9 g
    4%
    Dietary Fiber 0.5 g
    2%
    Sugars 0.6 g
    2%
    Protein 27.2 g
    54%

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