Herbed Chicken Rose

Recipe Ingredients

4 cups	250g / 8.8oz	Frying chicken - (breasts are (large)
1/4 teaspoon	1.3ml	Garlic salt
1/4 teaspoon	1.3ml	Paprika
1 tablespoon	15ml	Flour
2 tablespoons	30ml	Shortening - (1/2 butter)
1/4 teaspoon	1.3ml	Dried rosemary
1/4 teaspoon	1.3ml	Dried basil
1/4 cup	59ml	Rose wine
1 cup	237ml	Sliced mushrooms (small)
1/2 cup	118ml	Sour cream

Recipe Instructions

Dredge chicken with garlic salt, paprika, and flour, mixed. In a Dutch oven, brown chicken on both sides in hot shortening. Sprinkle with herbs; add wine and mushrooms with juice. Cover and cook slowly on top of stove until tender (about 25 minutes). Remove chicken and keep warm.

Skim any excess fat from pan liquid. Thicken liquid with 1 1/2 tsp cornstarch mixed with 1 Tbsp water, if desired. Stir in sour cream.

Source:
Elisabeth Janakiev

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