Chicken Scarborough Fair

Recipe by Gingerbee
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To prepare chicken: Use a whole breast (1/2 breast per person) with the back removed, split lengthwise at the breast bone.
  • Remove skin, salt and pepper each piece.
  • Place in a large bowl.
  • Add 2 cups buttermilk to tenderize for about an hour.
  • In a black iron skillet on the stovetop, over medium heat, melt 1/2 stick of butter.
  • Add onions, garlic and bacon; cook just until onions are translucent about 7 minutes.
  • Remove from pan and set aside.
  • Place buttermilk-coated pieces of chicken in hot skillet to quickly get some color.
  • Remove and repeat with the remaining chicken.
  • Cook just until pieces have a nice golden brown color, approximately 5 minutes; remove and set aside.
  • Add wine (sherry) to deglaze the brown bits of chicken flavors from the pan, stirring to loosen.
  • Let this cook for 5 minutes to burn off the alcohol.
  • Add onion mixture, parsley, sage, rosemary.
  • Stir in cream cheese.
  • Dissolve flour in 1/4 cup of water; add to the sauce.
  • Cook until just slightly thickened.
  • Adjust salt and pepper to taste.
  • Arrange the chicken pieces in a 16" roasting dish and pour the sauce over the chicken.
  • Cover with aluminum foil and cook in a 350 degree oven for 20 minutes.
  • It makes an amazing sauce to serve over rice.
  • **You can substitute the wine or sherry with either apple or orange juice, add slivered almonds or mushrooms for diversity.
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