| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 1/3 |
c |
All-purpose flour |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
ts |
Thyme |
| 2 |
lg |
Chicken breasts, halved |
| 8 |
|
Bacon slices, diced |
| 2 |
tb |
Reserved flour mixture |
| 2 |
|
1/5 oz. chicken bouillon cubes |
| 1 1/2 |
c |
Boiling water |
INSTRUCTIONS
GRAVY
Mix flour, salt, pepper and thyme together in paper or plastic bag.
Add two chicken pieces at a time. Shake to coat. Save flour that is
left.
Put bacon into frying pan with floured chicken. Cook on low heat for
30 minutes more until tender. Put cover askew on pan, not on
tightly, while cooking. Transfer chicken to platter. Keep warm
while making gravy. Serves 4.
(GRAVY): Add reserved flour mixture to very crisp bacon in frying
pan. Stir until white color disappears. Add a bit of butter or
margarine if necessary.
Dissolve bouillon cubes in boiling water. Stir into bacon-flour
mixture until it boils and thickens. Loosen any bits on bottom of
pan. Makes 3 cups crunchy gravy. Typed in MMFormat by
cjhartlin@msn.com Source: Company's Company Main Courses
Posted to MM-Recipes Digest V4 #9 by cjhartlin@email.msn.com on Mar
2, 1999
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