Title: Poulet Suzy
Categories: Chicken
Yield: 6 Servings

6		Whole chicken breasts
2	ts	Salt
1/4	ts	Pepper
1/3	c	To 1/2 c flour
1/2	c	Butter or marg
1	ts	Dried rosemary leaves, crushed
1	c	White wine
1 1/2	c	Dairy sour cream
		Large lettuce leaves
4 1/2	c	Hot cooked rice

Season chicken breasts with salt and pepper and coat lightly with flour. Heat butter in large skillet until bubbly. Brown chicken on both sides. Reduce heat to low. Sprinkle chicken with rosemary leaves and pour in wine. Cover and simmer until tender, about 45 minutes.

Remove chicken from skillet and keep warm. Simmer sauce until reduced to about 3/4 c. Remove from heat and stir in sour cream. Heat and stir just to boiling.

Arrange lettuce leaves on serving plates and place 3/4 cup rice on lettuce. Place chicken on rice and spoon sauce over chicken.

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