Herbed chicken rose

4 servings

Ingredients

Quantity	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

Directions

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.