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VEAL OR CHICKEN PICOTTA 
4 slices (3-4 oz.) veal, thin OR 5 or 8 oz. boneless chicken breast, thin
1/2 c. chicken stock
1/2 c. chablis
1/2 c. mushrooms, sliced thin
2 tbsp. stick butter, soft
1/2 lemon fresh squeezed juice
Flour
Oil (olive or vegetable)

Roll chicken or veal in plain flour, lightly, shake off excess flour. In oil, saute meat. Remove meat and place on paper towels or napkins.

In separate pan, heat on medium to medium-low chicken stock, chablis, lemon juice, and mushrooms. Simmer 2 minutes. Add meat. Immediately, roll the soft butter in flour, shake off excess flour and put in liquid and meat mixture until sauce thickens (about 2-3 minutes). Serve on plates 180 degrees.

Note: Garnish with a few slices of lemon. Serve with fettuccine or other cream pasta and salad.

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