"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Fried Chicken with Cream Gravy Recipe

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This recipe for Fried Chicken with Cream Gravy, by , is from The Lindblad Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim V.W.
Added: Wednesday, January 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 medium chicken breast halves, skinned
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon paprika
1/4 to 1/2 teaspoon pepper
2 tablespoons cooking oil
1 cup evaporated milk
1 cup chicken broth

Directions:
Directions:
Rinse chicken pieces and pat dry with paper towels. In a plastic bag, combine flour, salt, paprika, and pepper. Add a few chicken breasts at a time to the bag; shake to coat. Remove chicken from bag, shaking off any exess coating in the bag. Reserve remaining flour mixture. In a 12-inch skillet heat cooking oil. Add chicken and cook, uncovered, over medium heat for 10 to 15 minutes, turning to brown evenly. Reduce heat, cover tightly. Cook 30 minutes. Uncover and cook 10 to 15 minutes more or until chicken is tender and no longer pink. Drain chicken on paper towels. Keep warm. Pour fat from skillet and discard.

For Gravy, in a small bowl slowly stir milk into reserved flour mixture. Stir in chicken broth. Add mixture to skillet. Cook and stir until thickened and bubbly, and then continue to cook and stir 1 to 2 minutes longer. Serve gravy over chicken.

Number Of Servings:
Number Of Servings:
6

 

 

 

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