Julie's 15-minute chicken

Yield: 6 Servings

Measure Ingredient
2 \N Chicken breasts; skinned, boned and cut into finger-sized pieces about 3 inches long
¼ cup Flour
¼ cup Butter
\N \N Salt to taste
\N \N Freshly cracked white pepper to taste
1 tablespoon Fresh rosemary; crushed -or-
¼ teaspoon Dried rosemary
3 tablespoons Raspberry vinegar; lemon or orange juice; sherry, or red or white wine
1 tablespoon Finely chopped fresh parsley

Roll chicken pieces, a few at a time, in the flour. Pat off excess. In a large skillet, melt butter until it sizzles. Add chicken and toss or stir over high heat for 3 to 5 minutes or until chicken is no longer pink. Stir in salt, pepper and rosemary. Add vinegar or alternative ingredient to deglaze the pan. Sprinkle parsley on top. Yield: 6 servings.



From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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