Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Milk 4 To 6 Tb unsalted butter
1 Frying chicken (2.5-3 lb), 2 tb Olive oil
-cut into 8 pieces 1 tb Minced shallot or green
Salt and freshly ground -onion
-pepper 1/4 c Dry white wine or vermouth
1/2 c All-purpose flour 1 c Chicken broth

1. Pour milk into shallow bowl. Dip each cicken piece in milk and
place on piece of waxed paper. Sprinkle lightly with salt and
pepper. Sprinkle flour over chicken and turn pieces to coat
completely. Pat flour onto chicken, then shake to remove excess.

2. Heat oven to 375 degrees

3. Heat 2 Tb butter and 1 Tb oil in large heavy ovenproof skillet
over medium-high heat. When foam subsides, arrange chicken skin side
down in skillet and saute until browned, 4-5 minutes each side.
Remove breast meat from skillet and set aside.

4. Heat additional 2 Tb butter and 1 Tb oil in small pan until butter
melts. Bast chicken in skillet with drops of butter and oil. Bake 10
minutes, basting again after 5 minutes. Turn chicken, add breast
pieces, and baste again. Bake 10-20 minutes longer, basting and
turning chicken every 5 minutes. Chicken is done if juices run clear
yellow with no trace of pink when thigh is pierced with fork.

5. Transfer chicken to platter and keep warm in turned-off oven with
door ajar. Pour excess fat from skillet. Add shallot and cook,
stirring constantly, over medium heat. Pour in wine and broth; heat
to boiling, scraping up roasting juices. Boil rapidly until reduced
to consistency of light syrup. Remove from heat an dseason to taste
with salt and pepper. If desired, add 2 Tb butter for enrichment and
swirl until melted into sauce. Transfer sauce to serving bowl. Serve
chicken warm or at room temperature.

Serves 4 441 calories per serving: 34% protein, 59% fat, 7%
carbohydrate; 442 mg sodium.

GOOD FOOD 01/87

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