"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

City Chicken Recipe

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This recipe for City Chicken, by , is from The Hunter Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan Hunter
Added: Sunday, August 20, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds boneless pork, cut into cubes
1/2 cup all purpose flour
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/4 cup butter or margarine
3 tablespoons vegetable oil
1 envelope onion soup mix
1 can (14 1/2 oz.) chicken broth
1 cup water

Directions:
Directions:
Thread pork on small wooden skewers. Combine flour, garlic salt and pepper on a plate, roll kabobs in flour mixture until coated. In a large skillet, heat butter and oil over medium heat. Brown kabobs, turning frequently, drain. Sprinkle the pan juices with soup mix. Add broth and water. Reduce heat. cover and simmer for 1 hour or until tender. Remove kabobs and keep warm. If desired, thicken the pan juices and serve over mashed potatoes with the kabobs.

Number Of Servings:
Number Of Servings:
4-6 servings
Personal Notes:
Personal Notes:
I did away with the skewers and just cook in frying pan. Much easier.

 

 

 

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