Remember to read the recipe in full before you start and get all your ingredients together.

Next, decide whether you want the wine version or broth version. If you use wine, I recommend a pink or white moscato or maybe even a Riesling. We cooked this originally with Italian vin santo wine. But you won’t find that in the US easily. If you do find it send me a message because I’d love to know where.

Here we go. First melt the butter in a large flat fry pan. Don’t boil it just melt it. And turn the heat off. You want the butter to be not hot.

Ok. Pat chicken dry with a paper towel and cut into bite sized pieces.

Do NOT salt. I know every cook book tells you to salt your meat At this point. But just don’t. Trust me.

Note - depending on how much meat you have you may have extra flour or even not enough flour. If there is not enough - add some. If there is too much flour don’t worry about it!!!

Almost done. Now add salt to taste. And freshly ground pepper.

So if you want - this is where you add the wine instead of broth. It’s delicious that way also. I typically use 3/4 cup wine and 3/4 cup water.

I add parsley at the end for color.

So we typically put this over garlic and oiled linguini. But last night I made tomato cheese basil salad instead and had it on the side. Delicious.

This is one of those versatile recipes that you could do anything with. We’ve even had it on spinach salads.

Remember to smile and relax. Your food will taste better.