Yield: 4 Servings
|1 pounds||Chicken Cutlets|
|To Tast Garlic Powder|
|¾ cup||Rose Or Zinfandel Wine|
Trim and cut chicken cutlets into cubes or slices. Sprinkle ch8icken with garlic powder, salt and pepper. Dip each piece into flour, coating on both sides. Melt margarine over low flame. Place chicken in margarine. Cook on both sides. Pour in wine and cook until chicken looses its pink color all the way through, stirring frequjently add more margarine if needed., Recipe By : Donna Kaminsky/ "From Soup to Nuts" Posted to MC-Recipe Digest V1 #293 Date: Sun, 10 Nov 1996 23:46:09 -0500 From: Goldtag1@...
NOTES : Baron Herzog's White Zinfandel works really well with this. Serve over white rice, using pan juices as gravy.