Serving de-boned chicken was a bit of a rarity in the 50’s. Almost every recipe I have is for a whole chicken, cut up. So this recipe is unique.
Splitting the breasts gives you fairly thin cutlets. The flour and salt give the chicken a thin breading that is just enough for a coating. It does not coat enough to be similar to fried chicken, but just enough to add some flavor.
The gravy is lovely. The mixture soaks up the pan drippings, giving the gravy a ton of the chicken flavor.
This is a very simple recipe, but it packs a ton of flavor. The chicken was very moist and perfectly cooked.
I served this with the Bohemian Potato Stuffing. It was quite a lovely meal!
BABY CHICKEN BREASTS
2 Breasts of Chicken
1/2 Teaspoon Salt
1 1/2 Tablespoons Flour
Fat For Frying
FOR GRAVY
2 Tablespoons Flour
1/2 Cup Chicken Stock
1 Cup Cream
1 Egg Yolk, Slightly Beaten
Remove breast bone from the meat and split breast into 2 fillets. Dip into seasoned flour. Fry slowly until tender and brown. Remove to serving dish. Add flour to 2 tablespoons of frying fat in skillet. Stir until well blended. Add stock and cream, stirring until thickened. Season to taste. Add egg yolk and cook 1 to 2 minutes longer. Strain is necessary and pour over chicken.
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