Chicken a La Tartare

The pre-cooking in butter sauce assures the tenderness of the chicken with a delicate flavoring of mushrooms, onion, garlic and parsley. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 35 mins
• Serves: 2-3

Ingredients

• 1  broiler chicken
• 1⁄4 lb butter or 1⁄4 lb  other  fat, melted
• 4  sprigs parsley
• 1  onion, peeled
• 1⁄4 lb mushroom (I like more myself)
• 1  garlic clove, peeled
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon pepper
•  breadcrumbs

Directions

1. Clean broiler and split in half.
2. Melt butter in a frying pan and place the chicken in it.
3. Chop parsley, onion, mushrooms and garlic; add to butter with salt and pepper.
4. Cover frying pan and allow broiler to simmer for 15 minutes, turning it occasionally to absorb seasonings.
5. Remove chicken from pan; dip in bread crumbs and broil until well-browned.