1. Trim the feet from the frog legs, if necessary, and cut through the bone to separate the legs. Stir the flour, salt and pepper together in a shallow bowl. Add a few of the frog legs to the flour and toss until coated. Remove the coated frog legs to a wire rack, first shaking the excess flour back into the bowl. 2. Heat the butter and oil in a heavy large skillet over medium-high heat until the butter is foaming and lightly browned. Add the frog legs. Saute, turning frequently until light golden brown and cooked through, about 5 minutes. 3. Divide the frog legs among heated serving plates. Increase the heat to high and pour the wine into the skillet. Let boil until almost entirely evaporated, scraping the bottom and sides of the skillet while the wine is boiling. Remove the skillet from the heat and stir in the Green Sauce. Spoon the sauce over and around the frog legs. Serve immediately.
Per Serving (excluding Green Sauce): 218 Calories (41.8% from fat); 10g Fat (4g Sat, 4g Mono, 1g Poly); 24g Protein; 6g Carbohydrate; trace Dietary Fiber; 86mg Cholesterol; 617mg Sodium. Food Exchanges: 1/2 Grain (Starch); 3 1/2 Lean Meat; 2 Fat.