Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Chicken; cut into small pieces |
| 3 tablespoons | Butter |
| \N \N | Flour |
| 9 larges | Mushrooms; sliced |
| 2 slices | Onion |
| 2 slices | (large) potato |
| 1 pack | Frozen peas |
| 2 slices | Carrots |
Date: Sat, 10 Feb 1996 09:39:20 -0800 From: Gerald Edgerton <jerrye@...> Dredge chicken in flour and then brown in butter quickly. Place chicken in clay pot. In same butter brown the mushrooms and onions. Put in pot. Add ¼ cup water to skillet to get all dregs from the fried food. Add the potatoes, peas and carrots. Pour pan dregs over all. Cover tightly. Bake at 400 degrees for ½ hour. Turn mess once. Lower heat to 350 degrees and bake for 45 minutes more. Turn again and serve. Serves 4 to 6.
MC-RECIPE@...
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