Oven fried chicken with tomato sauce ^
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Chicken pieces |
| 3 | tablespoons | Flour |
| Salt and pepper | ||
| ⅛ | teaspoon | Paprika |
| 2 | Eggs, beaten | |
| 8 | tablespoons | Cornflake crumbs |
| 4 | tablespoons | Melted butter |
| TOMATO SAUCE: | ||
| 2 | tablespoons | Butter |
| 1 | Onion, finely chopped | |
| 1 | clove | Garlic, crushed |
| 1 | tablespoon | Flolur |
| 2 | tablespoons | Tomato paste |
| 8 | ounces | Can tomatoes |
| 1 | cup | Chicken broth |
| 1 | teaspoon | Fines herbes |
| 6 | Peppercorns | |
| 1 | Strip lemon peel | |
| ⅛ | teaspoon | Cayenne pepper |
| 1 | teaspoon | Sugar, optional |
| Salt and pepper | ||
Directions
Preheat oven to 400. Roll chicken pieces in flour seasoned with salt, pepper and paprika. Brush thoroughly with beaten egg and roll in cornflake crumbs. Place in well buttered ovenproof dish. Pour melted butter over chicken. Bake 30-35 minutes or until crisp and browned.
While chicken is baking: Melt butter in saucepan. Add onion and garlic and saute until golden. Whisk in flour, tomato paste, tomatoes, and chicken broth. Bring to a boil. Add herbs, peppercorns, lemon peel and cayenne; simmer 20 minutes. Strain sauce and add sugar if desired. Season with salt and pepper. Serve hot chicken with sauce and rice or mashed potatoes.
Creative Cooking: Poultry Typed by Carolyn Shaw 1-95 Submitted By CAROLYN SHAW On 03-24-95