1/3 c flour
1/2 t dried thyme, savory, or basil
1/4 t salt
1/4 t onion powder
1/4 t pepper
1/4 c milk (or buttermilk or sour milk-3/4 t lemon/vinegar and add milk to fill up to 1/4 c)
1/4 t onion powder
1/4 t pepper
1/4 c milk (or buttermilk or sour milk-3/4 t lemon/vinegar and add milk to fill up to 1/4 c)
1 egg
saltines or other crackers
3-4 T cooking oil
Gravy (optional)
2 t flour
1/2 t instant chicken bouillon
dash peper
2/3 c milk
1. Combine flour, herbs, salt, onion, pepper in one dish. Put milk and egg in other dish. Cut chicken into 3rds if using chicken breast. Dip in flour, then milk, then flour again or try crackers or other coating for 3rd bowl.
2. In large skillet, cook chicken in oil over medium high heat, turning to brown evenly. Cook on medium low until cooked through (155 degrees). Remove chicken and keep warm.
3. For gravy, add flour, bouillon, and pepper to skillet. Add milk, cooking and stirring until thickened and bubbly, Stir one more minute.
saltines or other crackers
3-4 T cooking oil
Gravy (optional)
2 t flour
1/2 t instant chicken bouillon
dash peper
2/3 c milk
1. Combine flour, herbs, salt, onion, pepper in one dish. Put milk and egg in other dish. Cut chicken into 3rds if using chicken breast. Dip in flour, then milk, then flour again or try crackers or other coating for 3rd bowl.
2. In large skillet, cook chicken in oil over medium high heat, turning to brown evenly. Cook on medium low until cooked through (155 degrees). Remove chicken and keep warm.
3. For gravy, add flour, bouillon, and pepper to skillet. Add milk, cooking and stirring until thickened and bubbly, Stir one more minute.
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