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City Chicken




Source of Recipe


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List of Ingredients




1 Lb. Boneless Pork, trimmed and cut into 1-inch cubes
1 Lb. Skinless Boneless Chicken Breast, cut into 1-inch cubes
1 Egg, lightly beaten
1 Tablespoon Water
1/2 Cup Fresh Bread Crumbs
Salt to taste
Black Pepper to taste
4 Tablespoons Butter
2 Tablespoons Oil
1 Cup Chicken Broth, divided
1 Tablespoon Cornstarch

Recipe



Alternate cubes of pork and veal (or chicken) on 8 wooden skewers which have been soaked in water for about one hour. Push meat cubes together snugly.

Mix egg with water; dip skewered meat into egg mixture. Roll meat in bread crumbs and sprinkle with salt and pepper.

Heat butter and oil in a large skillet over medium heat. Add skewers and brown meat slightly. Add � cup chicken broth. Cover and simmer 20 to 30 minutes.

Dissolve cornstarch in remaining chicken broth and add to pan juices, cooking and stirring until clear and thickened. You can add � cup cream or sour cream to the pan juices, if desired, and serve with the meat.

Serve the skewers with the sauce poured over top.