Shortcut Fried Chicken with Sauce
Source of Recipe
Betty Crocker`
List of Ingredients
Shortcut Fried Chicken with Sauce
* 1/2 cup flour
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 3 boneless skinless chicken breast halves, cleaned and cut diagonally in half
* 1/2 cup butter
* 1/2 cup vegetable oil
Sauce Beautiful
* 1/2 cup peach jam or preserves
* 1/2 cup water
* 3 tablespoons freshly squeezed lemon juice
* 3 tablespoons brown sugar
* 1 tablespoon butter
* 1 tablespoon vegetable oil
* 1 tablespoon white vinegar
* 1/2 teaspoon paprika
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground pepper
* 1 teaspoon Worcestershire sauceRecipe
Mix the flour, salt, and pepper. Dredge the chicken breast pieces in the mixture.
Melt the butter in a large heavy (preferably cast iron) skillet. Add the oil and heat it to 375°.
When the oil butter mixture has heated, add the chicken pieces, in a single layer without crowding. The chicken pieces will cook quite fast since there are no bones.
When the chicken breasts are golden brown on one side, turn them to brown the other side. If the heat is correct, the chicken should be cooked through by the time the second side is browned. Since overcooked chicken breasts can be dry, make sure they are removed from the oil butter mixture as soon as they are barely cooked through.
Serve with Sauce Beautiful.
Sauce Beautiful
If the peach preserves are really chunky, mash them with a fork or put them in the food processor and process until smooth. Combine all ingredients in a small saucepan and mix well. Cook over medium-high heat until thickened, stirring occasionally.
Nutrient Amount per Serving
Total Fat 42 g
Saturated Fat 14 g
Cholesterol 86 mg
Sodium 604 mg 25%
Total Carbohydrate 31 g
Dietary Fiber 0 g
Sugars 0 g
Protein 16 g
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