| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Shelf life, Shelf2 |
1 |
servings |
INGREDIENTS
| 2 |
|
4 oz boneless choicken breasts |
| 1/2 |
oz |
Olive oil |
|
|
Seasoning salt |
|
|
Flour for dredging; (about 1 cup) |
| 1/4 |
c |
White wine; (sweet or dry) |
| 1 |
tb |
Fresh parsley |
| 1 |
ts |
Dry tarragon |
| 1 |
ts |
Dry oregano |
| 1 |
ts |
Dry basil |
| 1/2 |
|
Lemon juice only |
INSTRUCTIONS
CHOP TOGETHER
Season chicken in flour and season with Chef Salt (seasoning salt). Saute
in oilive oil until chicken is white throughout the middle. Remove chicken
from pan and add lemon juice, white wine and swirl pan to remove all pan
drippings. Pour sauce over chicken and top with fine chopped herbs.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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