Julie's Chicken Julie shares, “This was part of my cooking experiments when I was about 16. I ended up making this over and over, so Mom wrote the recipe down." 2 whole chicken breasts, skinned, boned and cut into 2-inch pieces (or 1 lb. boneless/skinless chicken breasts) 1/4 Cup flour 1/4 Cup butter 1 TB. CRACKED ROSEMARY 3 TB. sherry (white grape juice is a decent substitution) 1-2 TB. fresh parsley leaves, chopped

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