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Julie’s 15-minute Chicken

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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.

A Message from our Provider:

“WARNING: Exposure to the Son may prevent burning.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
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


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