Thank you to Nadine Russo for contributing this recipe.
As in Chicken Francaise Sicilian style…This is a family recipe given to me by my sister in law. I made it with real chicken or fish slices and now with SoSoya+. It’s always a favourite.
Use:
Sliced So soya+ Chick’N
1 large box will feed 4 people
1 cup lemon juice ( fresh preferably)
1 cup hot chicken stock ( or any stock)
1 egg beaten
2 TBSP olive oil
6 TBSP white wine
1/4 cup bread seasoned crumbs ( garlic, oregano, parsley,thyme, mint, pepper) Marinate So Soya+ in hot chicken stock for 20 minutes. Heat olive oil in frying pan. Remove SoSoya slices and dip them in egg, then in bread crumbs. stir fry in hot olive oil for a couple of minutes. Remove all sosoya and place aside. Pour Wine in pan and allow it to almost evaporate. Add lemon Juice and allow it to boil. Add the Sosoya slices back in the frying pan. mix it all up. If the sauce is too liquidy, add a little arrowroot to thicken. Don’t over do the arrowroot or it will be pasty. This is a very quick preparation, while you make the salad. If you wish , you can substitute the bread crumbs with any other coating, like corn meal, or Matzo meal, or flour. Bon apetito!
