Wednesday, January 25, 2012

Basil Chicken Strips


  • 1/2 pound skinless, boneless chicken breast halves - cut into strips
  • 2 tablespoons all-purpose flour
  • 3 tablespoons butter or margarine
  • 2 tablespoons red wine vinegar or cider vinegar
  • 1/2 teaspoon dried basil


  1. In a large resealable plastic bag, shake chicken strips and flour until coated. In a large skillet over medium-high heat, melt butter. Add the chicken; saute for 5 minutes. Stir in the vinegar and basil; cook until chicken juices run clear.

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