Jiffy Chicken Strips
|Chicken breasts||4 , boned and cut into 1/2-inch strips|
|Rosemary leaf||1⁄4 Teaspoon|
|Lemon juice||2 Tablespoon|
|Vermouth/White wine / water||1⁄4 Cup (4 tbs)|
In medium fry pan, brown chicken in hot butter until golden brown.
Add salt, rosemary, lemon juice and vermouth.
Simmer, covered, 20 minutes, adding water if necessary to prevent sticking.
Drain excess liquid.
If desired, sprinkle with chopped parsley; serve hot or chilled on toothpicks as hors d' oeuvres.