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Herbed chicken rose
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| Artist: |
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| Categories: |
Chicken, Poultry |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 4
| large | Frying chicken, (breasts are | | 1/4
| tsp | Garlic salt | | 1/4
| tsp | Paprika | | 1
| tbsp | Flour | | 2
| tbsp | Shortening, (?butter) | | 1/4
| tsp | Ried rosemary | | 1/4
| tsp | Dried basil | | 1/4
| cup | Rose wine | | 1
| small | Sliced mushrooms | | 1/2
| cup | Sour cream |
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Procedures:
| 1 | Recipe by: elisabeth janakiev dredge chicken with garlic salt, paprika, and flour, mixed. | | 2 | In a dutch oven, brown chicken on both sides in hot shortening. | | 3 | Sprinkle with herbs; add wine and mushrooms with juice. | | 4 | Cover and cook slowly on top of stove until tender (about 25 minutes). | | 5 | Remove chicken and keep warm. | | 6 | Skim any excess fat from pan liquid. | | 7 | Thicken liquid with 1 ?tsp cornstarch mixed with 1 tbsp water, if desired. | | 8 | Stir in sour cream. |
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