From, "Traditions...A Taste of the Good Life," published in cooperation with your Daily Inbox Newsletter.


  • 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


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.


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