| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Fresh bread crumbs |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Cracked pepper |
| 1/4 |
ts |
Onion powder |
| 1/4 |
ts |
Paprika |
| 1/2 |
c |
Butter or margarine, melted |
| 1 |
|
Frying chicken, cut up |
| 3 |
md |
Onions, cut in half |
| 1 |
tb |
Flour |
| 1 |
c |
Sour cream |
| 1/4 |
ts |
Cracked pepper |
|
|
Milk |
| 2 |
tb |
Chopped fresh chives |
INSTRUCTIONS
COATING:
SAUCE:
Heat oven to 350'F. Combine all coating ingredients except butter. Dip
chicken in melted butter; coat with crumb mixture. Reserve remaining crumbs
and butter. In 13x9 inch baking pan place chicken; add onions. Sprinkle
remaining crumbs over onions; drizzle with remaining butter. Bake, basting
occasionally for 60 to 70 minutes or until fork tender. Remove chicken to
platter. Keep warm. To make sauce, scrape baking pan; pour pan drippings
into 2 qt saucepan. Stir in flour. Cook over medium high heat, stirring
occasionally, until bubbly, about 1 minute. Reduce heat to medium. Stir in
sour cream and pepper. Continue cooking, stirring occasionally, until
heated through. If needed, add milk until desired consistency is reached.
Serve sauce over chicken and onions. Sprinkle with chives. Source: Land O
Lakes
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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