I thought about this basic question for some time. The chicken breasts aren’t any smaller than normal. The recipe doesn’t call for breasts from young hens . . .
The only thing I can think of that makes these “baby” is the fact that they are boneless and therefore smaller than a bone in chicken breast.
The chicken comes out super moist with a nice “crust” from the flower. I used olive oil to cook them in, although, if I wanted to stay completely true to the Mid Century cooking, I should have used Crisco.
The gravy was delicious. And it blended well together, so there was no need to strain it.
I served the breasts with sautéed zucchini. The recipe was simple and quick, which makes this a perfect weeknight dinner!
BABY CHICKEN BREASTS
2 Chicken Breasts, Skinless, boneless
½ Teaspoon Salt
1 ½ Tablespoons Flour
½ Cup Chicken Stock
2 Tablespoons Flour
1 Cup Cream or Milk
1 Egg Yolk, Beaten
2 Tablespoons Sherry
½ Cup Sliced Mushrooms
Season 1 ½ Tablespoons flour with salt and pepper. Dip chicken breasts in seasoned flour, coating both sides. Fry slowly in skillet with hot cooking oil. Remove to a serving dish. In same skillet add 2 Tablespoons Flour, stir until blended. Add mushrooms and cook 5 minutes. Add stock and cream. Stir until thickened, season to taste. Add egg yolk and sherry, stir and pour sauce over chicken breasts.
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