Serves: 2
Total Calories: 180
Cut chicken into uniform strips, about 2 x 1/2 x 1/2 -inch.* Sprinkle with garlic salt and pepper. Coat chicken with flour, shaking off excess flour.
In a 10-inch skillet over medium-high heat, melt butter or margarine (do not brown). Add wine, tarragon and chicken. Stirring constantly, cook for 5 minutes or until pieces are browned and no longer pink on the inside.
Serve with rice pilaf.
*Partially frozen or very cold chicken breasts are easier to cut.
This Chicken Rose recipe is from the Fixin' Chicken 101 Ways Cookbook. Download this Cookbook today.
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