Raspberry Rosemary Chicken Nuggets
Ingredients
Scale
- 1½ pound Chicken tenders, cut into thirds
- ¼ cup flour
- ¼ cup butter
- 1 Tablespoon crushed rosemary
- 2 Tablespoons Raspberry Vinegar
- salt and pepper to taste
Instructions
- Shake chicken nuggets in flour. Shake off excess.
- In a large skillet melt butter until it sizzles. Add chicken and cook on one side for about 3 minutes. Turn over and cook for about another 2½ minutes, until chicken is no longer pink.
- Sprinkle with salt and pepper. Crush dried rosemary in your hand and sprinkle over chicken. Add the raspberry vinegar to the pan and stir to deglaze the pan.