Herbed chicken rose

Yield: 4 servings

Measure Ingredient
4 larges Frying chicken; (breasts are
¼ teaspoon Garlic salt
¼ teaspoon Paprika
1 tablespoon Flour
2 tablespoons Shortening; (1/2 butter)
¼ teaspoon Ried rosemary
¼ teaspoon Dried basil
¼ cup Rose wine
1 small Sliced mushrooms
½ cup Sour cream

Recipe by: Elisabeth Janakiev Dredge chicken with garlic salt, paprika, and flour, mixed. In a dutch oven, brown chicken on both sides in hot shortening. Sprinkle with herbs; add wine and mushrooms with juice. Cover and cook slowly on top of stove until tender (about 25 minutes). Remove chicken and keep warm. Skim any excess fat from pan liquid. Thicken liquid with 1½ tsp cornstarch mixed with 1 Tbsp water, if desired. Stir in sour cream.

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