Chicken Rose: The Best Chicken Rose Recipe from Cook'n

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	Chicken Rose

Serves: 2

Print this Recipe

   2 chicken breasts large boneless, skin removed
   1/2 teaspoon garlic salt
   1/8 teaspoon black pepper
   2 tablespoons flour
   2 to 3 tablespoons butter or margarine
   1/4 cup rose wine
   1 teaspoon tarragon dried, crushed

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.

Chicken Rose comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now!

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