Servings: 4
Prep Time: 25 minutes

Ingredients:
4 portions Flounder stuffed with crab
1 cup all purpose flour
3 whole eggs
6 tbsp grated parmesan cheese
2 tbsp fresh parsley, minced
1 tbsp kosher salt
1 tbsp ground black pepper
¼ cup lemon juice
2 tbsp garlic, minced
1 tbsp granulated sugar
2 cups chicken broth
¾ cup white wine
½ cup butter

Directions:
Preheat oven to 325 degrees.
In a small bowl add all purpose flour with 1 tbsp kosher salt & ground black pepper. In another small bowl add 3 eggs, parsley & grated cheese and whisk mix until well blended.
Over medium flame, melt butter in a medium nonstick sauté pan. Dredge flounder in flour mixture, then egg mixture and add to pan. Cook 2-3 minutes per side, remove from pan and place in a medium size sauté pan. Pour in ½ the wine, ¼ cup lemon juice, and 2 tbs butter and bake in oven 12-15 minutes. (Using a thermometer make sure flounder stuffed with crab has reached an internal temperature of 140 degrees.) Remove from pan oven, place flounder on a separate dish, cover, and set aside. Return baking pan to stove top over medium flame. To the pan add garlic & sugar, cook until browned. Next add 2 tbsp all purpose flour and mix well until flour has incorporated with butter. Add remainder of white wine, lemon juice & chicken broth. Increase flame to high and bring liquid to a light boil; about 3 minutes. Spoon sauce over flounder and serve.