Food recipes
Mennonite Chicken
Mennonite Chicken Ingredients: chicken, broiler or fryers, breast, skinless, boneless, meat only, raw butter, without salt wheat flour, white, all-purpose, unenriched salt, table spices, pepper, black cream, sour, cul...
Mennonite Chicken
Ingredients:
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
cream, sour, cultured
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
spices, paprika
Directions:
Preheat over 350
Add butter to shallow baking dish, melt.
Dip chicken in butter & roll in flour, salt & pepper.
then arrange skin side up in baking dish.
(sprinkle with paprika)
Cook chicken for 45-60mins until done.
Add drippings from chicken, water, sour cream, flour, salt, pepper & paprika to sauce pan, bring to boil stirring constantly.
Pour sauce over chicken then serve with mashed potatoes or noodles.
I think the key to getting the flavor in the sauce is to have plenty of drIppings from the chicken.
If needed add extra butter while the chicken is baking.
Originally the lady that shared this recipe roasted a whole chicken and the bone added extra flavor.
I use breasts but hers always turned out more flavorful.
:)
Ingredients:
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
cream, sour, cultured
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
spices, paprika
Directions:
Preheat over 350
Add butter to shallow baking dish, melt.
Dip chicken in butter & roll in flour, salt & pepper.
then arrange skin side up in baking dish.
(sprinkle with paprika)
Cook chicken for 45-60mins until done.
Add drippings from chicken, water, sour cream, flour, salt, pepper & paprika to sauce pan, bring to boil stirring constantly.
Pour sauce over chicken then serve with mashed potatoes or noodles.
I think the key to getting the flavor in the sauce is to have plenty of drIppings from the chicken.
If needed add extra butter while the chicken is baking.
Originally the lady that shared this recipe roasted a whole chicken and the bone added extra flavor.
I use breasts but hers always turned out more flavorful.
:)