Recipe - Julies 15-Minute Chicken

2 Chicken breasts; skinned,
boned and cut into
fingersized pieces about 3
inches long
One fourth cup Flour
One fourth cup Butter
Salt to taste
Freshly cracked white pepper
to taste
1 tablespoon Fresh rosemary; crushed or
One fourth teaspoon Dried rosemary
3 tablespoon Raspberry vinegar; lemon or
orange juice; sherry, or
red or white wine
1 tablespoon Finely chopped fresh parsley

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.