Chicken with herb sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Flour |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Pepper |
| ¼ | teaspoon | Dried Oregano |
| ¼ | teaspoon | Dried Thyme |
| ½ | teaspoon | Dried Parsley Flakes |
| 1 | 2-3 Lb Chicken Fryer, skin | |
| & fat removed, cut up | ||
| ⅓ | cup | Tub Margarine |
| 1½ | cup | Water |
Directions
1. Combine flour and seasonings. Set aside 2 Tbs for gravy.
2. Coat chicken pieces with remaining seasoned flour.
3. Brown chicken on all sides in margarine.
4. Cover, reduce heat, and cook 20 mins.
5. Uncover and cook 10 mins more.
6. Remove chicken, keeping it warm.
7. Drain fat from pan.
8. Make a paste using 2 Tbs of seasoned flour and ½ cup of water.
9. Add paste and remaining water to pan.
10. Cook, stirring until thickened, about 2 mins.
11. Add chicken to sauce and heat thoroughly. This dish may be made ahead and frozen.
YIELD: 4 servings
1 serving = 315 Cal; 25 Prot; 20.7 Fat; 7 Carb; 4.3 Sat; 7.0 Mono; 7.9 Poly; 78 Chol; 809 Na
Recipe By : The Living Heart Diet by M. E. DeBakey ISBN 0-671-61998-5
From: Dan Klepach Date: 02-27-95 (227) Fido: Cooking