Amish Corn Pudding
INGREDIENTS:
3 tb All-purpose flour 4 oz Mushrooms, fresh; sliced
1/2 ts Black pepper 1 lg Onion; finely chopped
1 2 1/2-3 lb broiler-fryer 1 Cl Garlic; minced
-- chicken, skinned 1/2 c Dry white wine or
-- cut in 8 pieces -- low-sodium chicken broth
1 tb Olive oil 1/2 ts Salt
1 tb Unsalted butter or margarine 2 tb Parsley; minced
3 tb All-purpose flour 4 oz Mushrooms, fresh; sliced
1/2 ts Black pepper 1 lg Onion; finely chopped
1 2 1/2-3 lb broiler-fryer 1 Cl Garlic; minced
-- chicken, skinned 1/2 c Dry white wine or
-- cut in 8 pieces -- low-sodium chicken broth
1 tb Olive oil 1/2 ts Salt
1 tb Unsalted butter or margarine 2 tb Parsley; minced
--CROUTONS-----
2 ts Unsalted butter or margarine --
cut in 1/2" cubes 2 ts Olive oil 1/8 ts Garlic powder 4 White bread slices
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.
2 ts Unsalted butter or margarine --
cut in 1/2" cubes 2 ts Olive oil 1/8 ts Garlic powder 4 White bread slices
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.