Herb Chicken Ros

• 4 chicken breasts
• 1 Tbsp. flour
• 1/4 tsp. garlic salt
• 1/4 tsp. paprika
• 1 Tbsp. shortening
• 1 Tbsp. butter
• 1/4 tsp. basil leaves
• 1/4 tsp. rosemary leaves
• 1/2 c. Ros wine
• 1/2 tsp. cornstarch
• 1 Tbsp. water
• 1/2 c. sour cream

1. Coat chicken in mixture of flour, garlic salt and paprika. In a frying pan, melt butter and shortening over medium heat.
2. Add chicken and cook, turning until brown on all sides.
3. Sprinkle basil and rosemary on chicken; add wine.
4. Cover and simmer over low heat about 25 minutes or until fork-tender.
5. Remove chicken and place in serving container.
6. Skim any excess fat from frying pan.
7. Mix cornstarch and water; add to liquid in frying pan, stirring constantly.
8. Cook until thick.
9. Stir in sour cream and pour on chicken.

chicken breasts, flour, garlic salt, paprika, shortening, butter, basil, rosemary leaves, ros wine, cornstarch, water, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=67734 (may not work)