| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken, Company, Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Chicken Cutlets |
| 1/4 |
c |
Flour |
| 1 |
ds |
Salt |
|
|
To Tast Garlic Powder |
| 1 |
ds |
Pepper |
| 5 |
tb |
Margarine |
| 3/4 |
c |
Rose Or Zinfandel Wine |
INSTRUCTIONS
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@aol.com
NOTES : Baron Herzog's White Zinfandel works really well with this. Serve
over white rice, using pan juices as gravy.
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