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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 cups soft breadcrumbs |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon ground nutmeg |
1/2 teaspoon ground mace |
1 (3 1/2- to 4-pound) broiler-fryer, cut up |
2 egg yolks, beaten |
1/2 cup butter or margarine |
2 cups chicken broth |
1 cup red wine |
1/2 cup sliced fresh mushrooms |
2 tablespoons all-purpose flour |
hot mashed potatoes |
Directions:
1. Combine first 5 ingredients, and stir well.
2. Rinse chicken with cold water, and pat dry. Dip chicken in egg yolks, and dredge in breadcrumb mixture.
3. Melt butter in a large skillet. Add chicken, and cook over medium heat 10 minutes, turning to brown all sides. Add chicken broth, wine, and mushrooms; cover and simmer 30 minutes.
4. Blend flour with a small amount of water, mixing to form a smooth paste; stir into chicken mixture. Cook until thickened and bubbly. Serve over hot mashed potatoes.
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