Baby Chicken Breasts
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From "250 Ways to Prepare Poultry" - 1940
INGREDIENTS
2 breasts of chicken
1/2 teaspoon salt
1-1/2 tablespoons flour
Fat for frying
FOR GRAVY
2 tablespoons flour
1/2 cup chicken stock
1 cup cream or rich milk
1 egg yolk, slightly beatenRemove breast bone from the meat and split each into 2 fillets. Dip into seasoned flour.
Fry slowly until tender and brown. Remove to hot serving dish.
Remove all fat from skillet except 2 tablespoons, add flour and stir until well blended. Add stock and cream, stirring until thickened. Season to taste.
Add egg yolk just before serving and cook 1 or 2 minutes longer. Strain, if necessary, and pour over the chicken breasts.
Serve on toast or on fried corn-meal slices. Garnish with sautéed mushroom caps. Two tablespoons sherry may be added to sauce at the last.
Serves 2