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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Great for Sunday dinner or serving special company. Ingredients:
2 tablespoons flour |
1/2 teaspoon salt |
1 dash white pepper |
3 lbs frying chicken, cut into pieces |
1/4 cup oil |
3/4 cup water |
2 chicken bouillon cubes |
1 egg, beaten |
3 tablespoons lemon juice |
2 tablespoons parsley, chopped |
Directions:
1. Combine flour, salt and pepper.
2. Dredge chicken pieces with flour mixture and brown on all sides in oil in skillet.
3. Add water and bouillon cubes; cover and simmer about 30 minutes until chicken is tender.
4. Remove chicken from pan.
5. Temper the egg with a bit of warm broth, mix in lemon juice and blend into stock in skillet. Add parsley and heat gently (do not boil).
6. Serve sauce over chicken.
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