1/3 cup all-purpose flour
2 tablespoons butter
2 tablespoons vegetable oil
6 flounder fillets (1-3/4 pounds total)
1 leek, trimmed and well washed, cut into 2-inch pieces, then thinly sliced
3 carrots, cut into 2-inch pieces, then thinly sliced lengthwise
1/4 teaspoon salt
1/8 teaspoon black pepper
3/4 cup chicken stock
1/4 cup dry white wine
1 tablespoon fresh lemon juice
3 tablespoons capers, drained
"Family Circle's All-Time Favorite Recipes"
1. Place flour on a small plate; lightly beat eggs in a small bowl.
2. Heat half of butter and oil in a large non-stick skillet. Coat 3 fillets
with flour; dip in eggs. Add to skillet and cook 2-1/2 minutes per side
or until lightly golden. Remove to a platter. Repeat with remaining butter,
oil and fillets.
3. Add leek, carrots, salt and pepper to skillet; saute 4 minutes. Add
broth, wine, lemon juice and capers. Cover; cook 6 minutes. Spoon over
Nutritional Information Per
Calories: 320; Fat: 13 grams; Carbohydrates: 18 grams; Protein: 30 gram;
Sodium: 566 mg; Cholesterol: 181 mg
Exchanges: 3 Medium-Fat Meat; 3 Vegetable