Cut the frog legs in half. Season both the legs and flour with Essence. In a large saute pan, over medium heat, melt
the butter. Dredge
the frog legs in the seasoned flour and shake to remove any excess flour. Add the frog legs to the hot pan and saute until golden, turning as needed, about 2 to 3 minutes each side. Add the shallots and garlic and saute for 1 minute. Add the tomatoes, season with salt and pepper, and cook for 1 minute. Add the wine
for 2 minutes, then stir in the parsley. Remove from the heat and serve.