From, "Traditions...A Taste of the Good Life," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
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 alternate ingredient to deglaze the pan. Sprinkle parsley on top.
SERVINGS: 6
- 2 chicken breasts, skinned, boned and cut into finger-sized pieces about 3 inches long
- 1/4 cup flour
- 1/4 cup butter
- Salt to taste
- Freshly cracked white pepper to taste
- 1 Tablespoon fresh rosemary, crushed or 1/4 teaspoon dried rosemary
- 3 Tablespoons raspberry vinegar, lemon or orange juice, sherry, or red or white wine
- 1 Tablespoon finely chopped fresh parsley
TO PREPARE:
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 alternate ingredient to deglaze the pan. Sprinkle parsley on top.
SERVINGS: 6
