Southern Pacifics Chicken Of The Day Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
3 tbsp: All-purpose flour,
4 ounce: Mushrooms, fresh, sliced
1/2 tsp: Black pepper,
1 large: Onion, finely chopped
1: 2 1/2-3 lb broiler-fryer,
1 centiliter: Garlic, minced
-- chicken, skinned
1/2 cup: Dry white wine or,
-- cut in 8 pieces,
-- low-sodium chicken broth,
1 tbsp: Olive oil,
1/2 tsp: Salt,
1 tbsp: Unsalted butter or margarine,
2 tbsp: Parsley, minced
CROUTONS
2 tsp: Unsalted butter or margarine,
-- cut in 1/2" cubes,
2 tsp: Olive oil,
1/8 tsp: Garlic powder,
4: White bread slices,
Directions:
Recipe by: Readers 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.
Source from luhu.jp
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.
Source from luhu.jp