Title: Rose Chicken
Categories: Chicken, Company, Poultry
Yield: 4 Servings

1 lb Chicken Cutlets
1/4 c Flour
1 ds Salt
To Tast Garlic Powder
1 ds Pepper
5 tb Margarine
3/4 c Rose Or Zinfandel Wine

Trim and cut chicken cutlets into cubes or slices. Sprinkle ch8icken with
garlic powder, salt and pepper. Dip each piece into flour, coating on both
sides. Melt margarine over low flame. Place chicken in margarine. Cook
on both sides. Pour in wine and cook until chicken looses its pink color
all the way through, stirring frequjently add more margarine if needed.,
Recipe By : Donna Kaminsky/ "From Soup to Nuts"

Posted to MC-Recipe Digest V1 #293

Date: Sun, 10 Nov 1996 23:46:09 -0500

From: Goldtag1@aol.com

NOTES : Baron Herzog's White Zinfandel works really well with this. Serve
over white rice, using pan juices as gravy.