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Prep 5 mins
Cook 15 mins
I got this recipe when I worked at a restaurant in Iowa. You can alter the spices to your taste. All ingredients are eye balled.
- Bring oil to med/hi heat.
- Dredge chicken in flour.
- Heat chicken until 80-90 percent cooked.
- Drain oil.
- For sauce.
- add white wine about 1/2 way up the side of the pan.
- Pour in everything else.
- Reduce down to almost a glaze on the chicken.
- Serve over rice.