I have the set of My Great Recipes-- there are a couple of errors in the food.com recipe.<br/>Prep. time = 30 minutes<br/>Cooking time= 1 hr. 15 min.<br/><br/>To the list of ingredients add 1/2 cup butter or margarine.
One of my favorites-- been making it for many years.
I absolutely loved this. I did use skinless chicken, but the coating still helped it give it a crispiness. But with no skin there wasn't much in the way of drippings. The yorshire pudding part was so delicious; I have never had yorshire pudding before, so I can only assume this is like the real deal. I reminded me of a cross between spoon bread and polenta. However, my husband would not touch the pudding part with a 10 foot pole, he said it was a "texture thing." Thank you for this, delicious!
This dish is so easy to make and tastes great. Even the picky people in my family loved it and asked me when I was going to make it again.
This was an interesting dish, sort of like chicken soup and dumplings, without the soup. I do think it would be much better with skinless chicken, perhaps breasts, as otherwise I don't see the point of browning and crisping the skin when it just becomes softened after being covered with the flour mixture.