ESCALLOPS DE CHICKEN LAFAYETTE K.F. Braden original

(Veal scallops may be substituted)

6 servings

6 chicken breasts pounded 1/4 in thick between two pieces of plastic wrap
(Six 5oz. Scallops of veal may be substituted!)
½ c flour
2 cloves garlic, minced
½ Tsp. salt
1/8 tsp. pepper
1 tbs. paprika
3 tbs. butter
3 tbs. olive oil
1 tbs. green onions, minced
Pinch sage
3/4 c chicken stock (you may use chicken bouillon)
1/3 c port (or red wine)
18 thin slices tomato, peeled and seeded
18 thin slices avocado
Parmesan cheese, grated

Trim any fat from meat.. Place slices between waxed paper and pond until scallops are a uniform 1/8 inch thick. Combine flour with seasonings, lightly dust meat.

In a 12-inch skillet heat butter and olive oil over medium high heat, add meat and sauté until lightly golden. Place in warmed 2 to 3-quart baking dish. Add onions and sage to skillet, sauté until lightly colored, add port and stock, mix thoroughly and boil until volume reduced to half original volume.

Garnish meatl with alternating slices of tomato and avocado. Dust with cheese. Spoon 2 tbs. sauce over each scallop and pour rest of sauce around veal. Dust again with cheese. Place under a preheated broiler for a minute or two to brown.