Swiss Chicken With Sauce
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 29.58 ml flour
- 2.46 ml salt
- 0.25 ml white pepper
- 1360.77 g frying chicken, cut into pieces
- 59.14 ml oil
- 177.44 ml water
- 2 chicken bouillon cubes
- 1 egg, beaten
- 44.37 ml lemon juice
- 29.58 ml parsley, chopped
directions
- Combine flour, salt and pepper.
- Dredge chicken pieces with flour mixture and brown on all sides in oil in skillet.
- Add water and bouillon cubes; cover and simmer about 30 minutes until chicken is tender.
- Remove chicken from pan.
- 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).
- Serve sauce over chicken.
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RECIPE SUBMITTED BY
ElaineAnn
United States