"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Herbed Chicken Recipe

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This recipe for Herbed Chicken, by , is from The English Family Recipe Treasury, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Wednesday, October 15, 2008


4 chicken breast halves
1 T flour
1/4 t garlic salt
1/4 t paprika
1 T shortening
1 T butter
1/4 t basil leaves
1/4 t rosemary leaves
1/2 c rose' wine
1/2 t cornstarch
1 T water
1/2 c sour cream

Mix flour, garlic salt & paprika. Dredge breasts in flour mixture to coat. Melt butter & shortening over medium heat. Add chicken and cook to brown, about 10 minutes each side. Sprinkle rosemary & basil on chicken and add wine. Cover & simmer on low heat about 25 minutes until fork tender. Remove chicken to serving dish. Skim excess fat from skillet. Mix cornstarch and water & add to liquid in skillet stirring constantly. Cook about 5 minutes until thickened. Stir in sour cream. Pour over chicken and serve.




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