| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Shelf life, Shelf3 |
1 |
servings |
INGREDIENTS
| 8 |
|
Pieces cut-up chicken |
|
|
Seasoned flour; (1 cup flour, 1 |
|
|
; tablespoon paprika, |
|
|
; 1 teaspoon black |
|
|
; pepper) |
| 1/4 |
c |
Butter |
| 2 |
tb |
Seasoned flour; (see above) |
| 16 |
oz |
Chicken stock |
INSTRUCTIONS
Heat skillet and add 1/4 cup butter. Mix flour, paprika, black pepper. Dip
chicken in seasoned flour and brown chicken on each side and cover pan.
Cook chicken over medium heat for about 20 minutes (internal temperature of
160 degrees F). Remove chicken; add 2 tablespoons seasoned flour to pan to
make the roux (gravy). Whip chicken stock into pan and pour over chicken.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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