| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
A-, Ok |
1 |
Servings |
INGREDIENTS
| 1 |
|
2 1/2 pounds chicken; cut into eights or tenths (wing tips removed) |
| 2 |
tb |
Oil |
|
|
Salt; pepper, to taste |
|
|
Popover batter |
| 3 |
|
Eggs |
| 1 1/2 |
c |
Milk |
| 1 |
tb |
Oil |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 1/2 |
c |
Flour |
| 1 |
tb |
Minced fresh parsley |
INSTRUCTIONS
MUSHROOM SAUCE 1 cup homemade or canned cream of mushroom soup 1/2 cup
white wine 1 tablespoon minced fresh parsley 1/2 cup thinly sliced fresh
mushrooms salt, pepper to taste
Preheat oven to 350 F. Saute chicken in oil in a skillet to thoroughly
brown all sides. Season with salt and pepper. Place in a 9 by 13 inch
casserole.
Blend eggs, milk, oil, salt, pepper, flour, and parsley well, with a wire
whisk. Pour over chicken. Bake 55-60 minutes, or until chicken is cooked
and batter has puffed up and turned golden brown.
Meanwhile, prepare sauce. Combine mushroom soup, wine, parsley and stir
over low heat to combine. Stir in sliced mushrooms, season with salt and
pepper and cook to soften mushrooms a little, about 5-10 minutes. Serve on
side, to drizzle portions of chicken and popover crust.
An easy dish with an dramatic and unique presentation. Browned chicken
pieces are cradled in a golden brown popover crust. Serve the mushroom
sauce on the side with a green salad. This recipe launched my food career
when it won a main dish contest some 13 years ago.
Serves 4
Posted by Leon & Miriam Posvolsky <miriamp@pobox.com> on Apr 27, 1998,
converted by MC_Buster.
Recipe by: Baker Boulanger Web Site
Posted to TNT Recipes Digest by Leon & Miriam Posvolsky <miriamp@pobox.com>
on May 01, 1998
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