Chicken And Slicks Recipe

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Ingredients:

Serving

slicks
2 cups flour (with more for working the board and rolling pin)
3 eggs
1 tbsp water
1 tbsp olive oil
1 tbsp table salt
chicken and sauce
3 large chicken breasts with rib meat , no bone
3 tbsp salted butter or margarine
2 to 3 onions , chunked
3 cans of chicken broth
1 can of evaporated milk
1 tsp coarse salt
1 tsp garlic salt
2 tbsp paprika
1 tsp italian seasoning
1 tbsp ground pepper
2 tbsp sugar
1/2 cup of flour
1/8 cup corn starch

Directions:

Preparing the slicks:
Make a well in the bowl using the flour and salt and put the eggs, water, and olive oil in the center and start folding in. Once it starts to lump up, work dough with (floured!) hands until mixed, do not overwork. Press dough into a ball and cover with a wet cloth and let rest for a half hour.
While the dough is resting, start on your chicken and sauce.
Mix all ingredients except chicken, butter, and onions into a dutch oven or extra large sauce pan or pasta pan and set on high, whisking them all together as it heats.
Chop onions and place them in the sauce.
Place butter in skillet and when it starts to sizzle, place chicken breasts in, whole, searing them on both sides, then place them in the sauce, along with the excess butter in the skillet. Stir for about two minutes while still boiling, then cover and reduce to low/medium or medium heat (depending on your stove), basically at a simmer, stirring occasionally.
When the dough is ready, using one-quarter chunks pulled from it, flour your cutting board or rolling surface and your rolling pin well (and often!), and roll out the 1/4 chunk, flipping often and re-rolling, until you reach desired thickness for your slick . Using a knife, cut the dough in 1 inch strips, and then cut the strips every 2, 2 1/2 inches, setting the slicks aside in a bowl as completed. Repeat until you've used all the dough and set aside.
Use tongs and pull one of the chicken breasts out and cut into chucks. I do this by holding one end with the tongs and cutting at the other end until the very last. Obviously the chicken is very hot and should be mostly cooked through by now. Dump it back into the sauce and repeat with the other two chicken breasts.
Let it cook for about ten more minutes and then add slicks and return to high heat for five minutes, then take off heat and bowl and let cool some before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	401.38 Kcal (1680 kJ)
Calories from fat	149.5 Kcal
		% Daily Value*
Total Fat	16.61g	26%
Cholesterol	75.87mg	25%
Sodium	2057.26mg	86%
Potassium	231.82mg	5%
Total Carbs	45.91g	15%
Sugars	2.59g	10%
Dietary Fiber	5.27g	21%
Protein	17.01g	34%
Vitamin C	1.6mg	3%
Vitamin A	0.1mg	2%
Iron	3.4mg	19%
Calcium	142.2mg	14%

Amount Per 100 g
Calories	264.64 Kcal (1108 kJ)
Calories from fat	98.57 Kcal
		% Daily Value*
Total Fat	10.95g	26%
Cholesterol	50.03mg	25%
Sodium	1356.42mg	86%
Potassium	152.85mg	5%
Total Carbs	30.27g	15%
Sugars	1.71g	10%
Dietary Fiber	3.48g	21%
Protein	11.21g	34%
Vitamin C	1.1mg	3%
Iron	2.2mg	19%
Calcium	93.7mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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