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2      Skinned and boned chicken breasts, cut into one inch cubes (To serve about 6 as a starter)

¼     Cup of flour

¼     Cup of  butter

1      Tablespoon of crushed fresh rosemary (or ¼ teaspoon of dried rosemary)

3      Tablespoon of raspberry vinegar, lemon or orange juice

1      Tablespoon of finely chopped fresh parsley

Salt and freshly cracked white pepper to taste





(1)      Roll the chicken breast pieces, a few at a time, in the flour and pat off the excess

(2)      Melt the butter until it sizzles in a large frying pan

(3)      Add the chicken pieces and toss or stir over high heat for 3 to 5 minutes or until chicken is no longer pink

(4)      Stir in the salt, pepper and rosemary

(5)      Add vinegar, lemon or orange juice to deglaze the pan

(6)      Sprinkle the parsley on the top of the chicken pieces

(7)      Serve immediately on warm toast



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