Southern pacific's chicken of the day
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | All-purpose flour |
| ½ | teaspoon | Black pepper |
| 1 | 2 1/2-3 lb broiler-fryer chicken, skinned cut in 8 pieces | |
| 1 | tablespoon | Olive oil |
| 1 | tablespoon | Unsalted butter or margarine |
| 2 | teaspoons | Unsalted butter or margarine |
| 2 | teaspoons | Olive oil |
| 4 | White bread slices | |
| 4 | ounces | Mushrooms, fresh; sliced |
| 1 | large | Onion; finely chopped |
| 1 | Cl Garlic; minced | |
| ½ | cup | Dry white wine or low-sodium chicken broth |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Parsley; minced cut in 1/2\" cubes |
| ⅛ | teaspoon | Garlic powder |
Directions
CROUTONS
Recipe by: Reader's Digest Down Home Cooking - ISBN 0-89577-646-4 Preparation Time: 1:10
1. On a piece of wax paper, mix the flour and pepper, then use to coat the chicken. In a 12-inch nonstick skillet, heat the oil over moderately high heat. Add the chicken and brown for 4 mins on each side, then transfer to a platter.
2. In the same skillet, melt the butter. Add the mushrooms, onion, and garlic and saute for 5 mins or until tender. Add the chicken, wine, and salt and bring to a boil. Lower the heat, cover, and simmer, stirring often, for 30 mins or until the juices run clear when a thigh is pricked with a fork. Transfer to a warm platter can cover with foil.
3. Meanwhile, prepare the croutons: In a 10-inch nonstick skillet, heat the butter and oil over moderately high heat. Add the bread cubes and garlic powder and stir for 4 mins or until the croutons are browned. Spoon on top of the chicken and sprinkle with the parsley.
Serve with steamed broccoli spears. Makes 4 servings.