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Moms View Message Board: Cooking and Recipe Discussion: Poultry : Marge's Chicken Fricassee
1 ½ lb. chicken breast 2 T. butter or margarine 2 T. vegetable shortening ½ c. flour 2 T. garlic powder 1 T. corn starch 2 cloves fresh garlic minced 1 T. parsley chopped 1 tsp. salt 1 tsp. pepper 2 c. water Skin, debone and cut chicken breasts into small pieces. Mix flour, garlic powder, parsley, salt and pepper in shallow bowl. In a heavy skillet melt 1 T. each butter and shortening. Dredge chicken pieces in flour mixture to coat, and brown over medium heat. Save remaining flour mixture. Remove chicken to paper towels to drain. After half of the chicken is fried, add the rest of the butter and shortening and fry the remaining chicken. Remove and drain. Add corn starch to flour mixture. Slowly add ½ cup water. Mix until smooth. Pour off fat from skillet. Add remaining water and fresh garlic. Stir to loosen browned drippings over low heat. Add flour mixture, a little at a time, stirring until thick. Return chicken to gravy. Cover and simmer 20 minutes. Serves 4 - 6
Thanks for all the recipes Bea!
This looks good too. I have lots of chicken frozen and will try many of these dishes out. Thanks Bea!
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