Stephenson's Restaurants Baked Chicken'n" Butter and Cream
"Stephenson's Restaurant was a Kansas City favorite until it closed it's doors in the late 90's. I recently purchased an original receipt recipe book with all of the restaurants favorite dishes. If you lived in Kansas City you have no doubt visited this restaurant. I am glad I am able to bring this recipe for you to enjoy."
- Ready In:
- 1hr 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
directions
- Dip chicken into water. Coat with mixture of flour and seasonings. Put skin side up into 13x9x2 inch baking pan. Dot with butter. Bake at 425 degrees for 30 minutes (or until golden brown). Remove from oven. Mix 1/2 cup Nonfat Dry Milk Powder with 1 1/2 cups hot water. Pour milk around chicken. Cover with aluminum foil. Return to oven and bake at 350 degrees for 45 minutes.
Questions & Replies
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To those who have eaten it at the actual restaurant, and those who used real milk or cream... I have made this a couple of times and have a couple of questions. Do you turn the chicken in cooking process. Otherwise, why start it skin down? Should it come out caramelized or more like a gravy when done at bottom? I am wondering if anyone knows why the recipe would say start skin down, and no mention of turning? If it did say turn, then it would make since to me. It seems like if you did not turn it then, the top of chicken crust would be left in the milk mixture and either be pulled off, or just more soggy with no crispy outer skin. , I do use milk and a bit of cream, but mine does come out, more like a gravy, not caramelized, as I have seen a video of another cook making it and it was caramelized. I would like to try it caramelized and wonder How it was in the restaurant, and also if mine made more of a gravy because I may of used more than 1-1/2cup of liquid, or if it was just the consistency of using milk and or some cream?
Reviews
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I am lucky enough to have eaten this at Stephenson's.... and luckier to have married one of their cooks (he worked there though college). This IS the recipe. It is wonderful. I substitute with real milk- because I just prefer working with real ingredients as much as possible. I have made it with chicken breasts exclusively and it works out in less cooking time. Working on making it GF since gluten is now out of my diet.
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This is one of my favorite recipes. I substitute cream for the powdered milk and water.<br/>Delicious
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Wonderful chicken recipe! I too have eaten at Stephensons several times and am sorry they are no longer there.
Tweaks
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This is one of my favorite recipes. I substitute cream for the powdered milk and water.<br/>Delicious
RECIPE SUBMITTED BY
Kathy Coan
Mount Dora, Florida
I am originally from Kansas City, Missouri, but always dreamed of living in the country. ?I met my husband in 2000 and he made my dreams come true. ?We now own 15 acres in Southern Ohio and have become self suffiecient. ?We process milk from our cow, gather eggs from our chickens, raise our own beef, pork and chicken and process the meat ourselves. We have a garden, and I have learned how to preserve our harvest. I make most things from scratch as to me it taste better, and it is fun and rewarding.
Update, in 2014 we moved from Ohio to Florida. Just got tired of the snow and cold. Still love making food from scratch, and enjoy canning.
