| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 2 |
|
Chicken breasts; skinned, boned and cut into finger-sized pieces about 3 inches long |
| 1/4 |
c |
Flour |
| 1/4 |
c |
Butter |
|
|
Salt to taste |
|
|
Freshly cracked white pepper to taste |
| 1 |
tb |
Fresh rosemary; crushed -or- |
| 1/4 |
ts |
Dried rosemary |
| 3 |
tb |
Raspberry vinegar; lemon or orange juice; sherry, or red or white wine |
| 1 |
tb |
Finely chopped fresh parsley |
INSTRUCTIONS
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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