2-to-3-lb fryer-broilers cut up into potion sized pieces
1 Teelöffel
salt
1/2 Teelöffel
pepper
1 Teelöffel
Accent® seasoning mix
1 Tasse
bread crumbs fine, dried
2
Eggs; beaten until lemon yellow
2 Esslöffel
Half-and-half
1/4 x ca. 450 g
butter
Gravy
3 Esslöffel
all-purpose flour
1/2 Teelöffel
salt
1/4 Teelöffel
pepper
1 1/2 Tasse
Half-and-half
die Zubereitung:
Wipe all pieces of chicken with paper toweling. Mix the salt, pepper, Accent and bread crumbs thoroughly. Mix the eggs and the 2 tablespoons of half and half.Dip each piece of chicken into the egg- cream mixture and then into the bread crumbs. Be sure that each piece is thoroughly coated. Melt the butter in a large skillet and saut'e each piece of chicken until it is well browned on all sides. Turn the heat down to very low and continue to cook for 1 hour, or until the thickest portions of the chicken can be pierced with a fork. Place the chicken on a hot platter in a 250 F. oven while you are making the gravy. To the butter left in the skillet, add flour, salt and pepper; cook over low heat until it is bubbly and the flour begins to brown slightly. Stir in the cream and cook over very low heat, stirring constantly, until the mixture is thickened. Pour over the hot chicken and serve at once.
