Hillary's Chicken
INGREDIENTS:
1 2/3 c All-purpose flour 1 lg Egg
1/2 ts Each salt and pepper 2 lg Egg whites
1 2 1/2-3 lb broiler-fryer 1 c 1% milk (low-fat)
-- chicken, skinned 3 tb Unsalted butter or
-- and cut-up -- margarine, melted
1 tb Olive oil 3 tb Parsley; minced
4 c Chicken stock or 1 ts Fresh thyme; or 1/4 tsp
-- low-sodium chicken broth -- dried, chopped
1 2/3 c All-purpose flour 1 lg Egg
1/2 ts Each salt and pepper 2 lg Egg whites
1 2 1/2-3 lb broiler-fryer 1 c 1% milk (low-fat)
-- chicken, skinned 3 tb Unsalted butter or
-- and cut-up -- margarine, melted
1 tb Olive oil 3 tb Parsley; minced
4 c Chicken stock or 1 ts Fresh thyme; or 1/4 tsp
-- low-sodium chicken broth -- dried, chopped
Recipe by: Reader's Digest Down Home Cooking -
ISBN 0-89577-646-4
Preparation Time: 1:30
1. On a piece of wax paper, combine 1/3 cup of flour, 1/4 tsp of salt, and the pepper. Coat the chicken with this mixture. In a deep, 12-inch nonstick skillet, heat the oil over moderately high heat. Add the chicken and cook for 4 mins on each side or until browned. Add the stock and bring to a boil. Lower the heat, cover, and simmer 15 mins. Transfer to a buttered 13 x 9 x 3-inch baking dish, reserving the stock.
2. Preheat the oven to 425 F. In a large bowl, whisk the egg and egg whites. Whisk in the milk, 1 Tbs of the butter, and the remaining 1/4 tsp of salt, then whisk in 1 cup of the flour until smooth. Pour over the chicken and bake, uncovered, for 15 mins. Reduce the oven temperature to 350 F and bake 20 mins longer or until the topping is puffed and golden.
3. Meanwhile, in a medium-size saucepan, heat the remaining 2 Tbs of butter over moderate heat. Add the remaining 1/3 cup of flour and cook until bubbly. Whisk in 3 1/2 cups of the reserved cooking liquid and bring to a boil. Lower heat and simmer for 5 mins, stirring frequently. Stir in the parsley and thyme. Drizzle about 1/2 of the gravy over the chicken . Serve with the remaining gravy and a green salad. Makes 4 servings.
ISBN 0-89577-646-4
Preparation Time: 1:30
1. On a piece of wax paper, combine 1/3 cup of flour, 1/4 tsp of salt, and the pepper. Coat the chicken with this mixture. In a deep, 12-inch nonstick skillet, heat the oil over moderately high heat. Add the chicken and cook for 4 mins on each side or until browned. Add the stock and bring to a boil. Lower the heat, cover, and simmer 15 mins. Transfer to a buttered 13 x 9 x 3-inch baking dish, reserving the stock.
2. Preheat the oven to 425 F. In a large bowl, whisk the egg and egg whites. Whisk in the milk, 1 Tbs of the butter, and the remaining 1/4 tsp of salt, then whisk in 1 cup of the flour until smooth. Pour over the chicken and bake, uncovered, for 15 mins. Reduce the oven temperature to 350 F and bake 20 mins longer or until the topping is puffed and golden.
3. Meanwhile, in a medium-size saucepan, heat the remaining 2 Tbs of butter over moderate heat. Add the remaining 1/3 cup of flour and cook until bubbly. Whisk in 3 1/2 cups of the reserved cooking liquid and bring to a boil. Lower heat and simmer for 5 mins, stirring frequently. Stir in the parsley and thyme. Drizzle about 1/2 of the gravy over the chicken . Serve with the remaining gravy and a green salad. Makes 4 servings.