"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Butter Baked Chicken Recipe

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This recipe for Butter Baked Chicken, by , is from The Carpenter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Karen Carpenter

Category:
Category:

Ingredients:  
Ingredients:  
1 cup flour
1 teaspoons salt
⅛ teaspoon black pepper
1 can cream of mushroom or chicken soup
cup milk
cup evaporated milk
1 stick ( cup) butter
cup water
1 chicken fryer, cut up in pieces

Directions:
Directions:
Stir together flour, salt and pepper. Pour evaporated milk in a bowl. Melt butter and pour into 9" x 13" baking dish. Dip chicken in evaporated milk then dredge in flour mixture. Place floured chicken in baking dish skin side down. Bake uncovered 30 minutes at 400 - 425. Turn chicken over in dish. Mix soup, water and milk, pour over chicken. Cover with foil. Bake another 30 minutes or until tender. May have to more milk. Serve with rice.

 

 

 

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