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Instructions |
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You can half the Chicken breast to make them less thick. Dip the chicken in eggs and milk.
Let
chicken sit for 5 minutes then repeat the dipping again with each piece of chicken (they
should
all be dipped twice). Dip the chicken in the flour, crushed pecans and salt and pepper. Fry
the
chicken until browned on both sides about 5 minutes. Fry in oil at low heat as it burns easily.
Remove from the heat and put the chicken on a cookie sheet to finish cooking in the oven.
Bake
at 350 degrees for about 30 minutes. Remember the chicken is thin because it was cut
vertically in half and it was browned so the cooking time will be shorter than usual. Don't
over
cook or it will be dry. Check the chicken before the 30 minutes is up to see if it is done.
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Chop the onion and fry in butter until the onions are soft. Add the mushrooms to the onions. I
like canned mushrooms and I chop them in smaller pieces. Add the chicken broth and the
cream. Add flour and salt and pepper to taste. Stir while cooking until thickened.
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When the chicken is ready place on a serving plate and pour the sauce over top. The sauce
acts
like a gravy.
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Serving
Suggestions |
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The gravy goes well with mash potatoes.
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Originally Submitted
2/21/2017
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