Title: Herbed Chicken Saute
Categories: Shelf life, Shelf2
Yield: 1 servings

2 4 oz boneless choicken
-breasts
1/2 oz Olive oil
Seasoning salt
Flour for dredging; (about 1
-cup)
1/4 c White wine; (sweet or dry)

-------------------------------CHOP TOGETHER-------------------------------
1 tb Fresh parsley
1 ts Dry tarragon
1 ts Dry oregano
1 ts Dry basil
1/2 Lemon juice only

Season chicken in flour and season with Chef Salt (seasoning salt). Saute
in oilive oil until chicken is white throughout the middle. Remove chicken
from pan and add lemon juice, white wine and swirl pan to remove all pan
drippings. Pour sauce over chicken and top with fine chopped herbs.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.