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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 3 |
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The pre-cooking in butter sauce assures the tenderness of the chicken with a delicate flavoring of mushrooms, onion, garlic and parsley. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1 broiler chicken |
1/4 lb butter or 1/4 lb other fat, melted |
4 sprigs parsley |
1 onion, peeled |
1/4 lb mushroom (i like more myself) |
1 garlic clove, peeled |
1/2 teaspoon salt |
1/8 teaspoon pepper |
breadcrumbs |
Directions:
1. Clean broiler and split in half.
2. Melt butter in a frying pan and place the chicken in it.
3. Chop parsley, onion, mushrooms and garlic; add to butter with salt and pepper.
4. Cover frying pan and allow broiler to simmer for 15 minutes, turning it occasionally to absorb seasonings.
5. Remove chicken from pan; dip in bread crumbs and broil until well-browned.
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