| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 6 | Servings | |
INGREDIENTS
| 2 | Chicken breasts, skinned | |
| boned and cut into | ||
| finger-sized pieces about | ||
| inches long | ||
| 1/4 | c | Flour |
| 1/4 | c | Butter |
| Salt to taste | ||
| Freshly cracked white pepper | ||
| to taste | ||
| 1 | T | Fresh rosemary, crushed -or- |
| 1/4 | t | Dried rosemary |
| 3 | T | Raspberry vinegar, lemon or |
| orange juice sherry or | ||
| red or white wine | ||
| 1 | T | Finely chopped fresh parsley |
INSTRUCTIONS
3 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: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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“WARNING: Exposure to the Son may prevent burning.”
Nutrition (calculated from recipe ingredients)
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Calories: 182
Calories From Fat: 87
Total Fat: 9.8g
Cholesterol: 69.1mg
Sodium: 92.5mg
Potassium: 160.2mg
Carbohydrates: 4.1g
Fiber: <1g
Sugar: <1g
Protein: 18.4g