Julie's 15 Minute Chicken
Ingredients:
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
Directions
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.
Serves: 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
Directions
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.
Serves: 6
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