| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 2 |
|
2-to-3-lb fryer-broilers cut up into potion sized pieces |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1 |
ts |
Accent® seasoning mix |
| 1 |
c |
Fine dry bread crumbs |
| 2 |
|
Eggs; beaten until lemon yellow |
| 2 |
tb |
Half and half |
| 1/4 |
lb |
Butter |
| 3 |
tb |
All-purpose flour |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 1/2 |
c |
Half and half |
INSTRUCTIONS
GRAVY
Wipe all pieces of chicken with paper toweling. Mix the salt,pepper, Accent
and bread crumbs thoroughly. Mix the eggs and the 2 tablespoons of half and
half.Dip each piece of chicken into the egg- cream mixture and then into
the bread crumbs. Be sure that each piece is thoroughly coated. Melt the
butter in a large skillet and saut'e each piece of chicken until it is well
browned on all sides. Turn the heat down to very low and continue to cook
for 1 hour, or until the thickest portions of the chicken can be pierced
with a fork. Place the chicken on a hot platter in a 250 F. oven while you
are making the gravy. To the butter left in the skillet, add flour, salt
and pepper; cook over low heat until it is bubbly and the flour begins to
brown slightly. Stir in the cream and cook over very low heat, stirring
constantly, until the mixture is thickened. Pour over the hot chicken and
serve at once.
Recipe by: The Super Chicken Cookbook
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
HFHN81B@prodigy.com ( RONDA OGLESBY) on 8 Se, p 1997
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