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.

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