AboutTelly Expertise Questions about Greek or American cooking. I have been cooking for 25 years. I own
Greek and American restaurants. Ask about meat, fish, vegetables, chicken, turkey... anything you like. No pastries please.
Experience I own, manage, and work at Greek and American restaurants:
Little Athens (Philadelphia, PA)
St. George (Philadelphia, PA)
Star Diner (2 locations in NJ)
Education/Credentials Culinary School of Athens, Greece
Question Hi Telly, I recently ate a chicken dish, from a
local Greek "Take-Out"/catering business. It was
chicken breast dipped in egg, cooked in a sauce that was similar to the Avgolemono sauce. While
I know I can never duplicate it, I sure would like
to try to cook my chicken breasts in a sauce similar to that. They had sliced zucchini on top and it was the greatest! Can you help me with the
ingredients to a recipe like this one? Thanks!
Carol
Answer hi carol
deep the chicken and zucchini in flouer and then in the egg
pan gried both sides
and after you take it out of the pan use the drippings to make the sauce
put the flouer in the hot oil andhave hot water or chicken stock ready
1 table spoon flouer to one cup of water and use some fresh lemon ,fresh garlic salt and pepper and some white wine
make the sauce let it boil for few min and then put the chicken in there to cook it in the sauce for few min serve the chicken with the zucchini on the top and cover it with the sauce
try that and let me know hoe it came out
chef telly
