Yield: 6 Servings
|2 \N||Chicken breasts; skinned, boned and cut into finger-sized pieces about 3 inches long|
|\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.
MRS. FLETCHER LONG, JR.
FORREST CITY, AR
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .