Chicken Pudding

11 ingredients
8 steps

Ingredients

  • 1 2/3 cup all-purpose flour
  • 1/2 tsp. each salt and pepper
  • 1 broiler-fryer chicken (2 1/2 to 3 lbs.) skinned and cut into 8 pieces
  • 1 Tbsp. olive oil
  • 3 Tbsp. minced parsley
  • 4 cups chicken stock
  • 1 large egg
  • 2 large egg whites
  • 1 cup. low-fat milk
  • 3 Tbsp. unsalted butter, melted
  • 3 Tbsp. chopped fresh thyme or 1/4 tsp. dried thyme leaves

Directions

  1. 1
    1.
  2. 2
    On wax paper, combine 1/3 cup of the flour, 1/4 tsp. of the salt, and the pepper.
  3. 3
    Coat chicken with this mixture.
  4. 4
    In a deep, 12-inch nonstick skillet, heat the oil over moderately high heat.
  5. 5
    Add the chicken and cook for 4 minutes on each side or until browned.
  6. 6
    Add the stock and bring to a boil.
  7. 7
    Lower the heat, cover, and simmer for 15 minutes.
  8. 8
    Transfer to a buttered 13 X 9 X 3 inch baking dish reserving the stock.

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