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