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PHOEBE'S FRIDAY NIGHT CHICKEN SPECIAL

Category:    Chicken
Yield: 6 servings
 
      2    Chicken Breasts                          Cheap White Wine
      1    Egg                                      Oregano
      1    Glop of milk                             Sweet Basil
           Salt and Pepper                     1 cn Cream of Mushroom Soup
    1/2 c  Flour                               1    Paper Sack (for shaking up
           Cornflakes                               -chicken)
           Olive Oil                           1    Stool (for seeing over the
      3 tb Margarine (or Butter)                    -stove)
 
  Aunt Pearl writes:  "Phoebe Berkhalter and her husband, Farley, are little
  people.  Walking into their house, with all their little furni- ture that
  Farley makes out in his workshop, is like a bad carnival ride. The little
  TV on the little handmade TV stand makes you feel like you're in Alice in
  Wonderland.  I couldn't sit in the little chairs they have, so Phoebe
  served me this dish out on the front porch, where I felt less dizzy. She
  makes a little of it for Farley every Friday night.  Here is the recipe in
  Phoebe's own words."
  
  Kill one chicken and rip out its breast.  Beat one egg lightly with a glop
  of milk.  Add salt and pepper to mixture, and set aside. Wash off them
  breasts, throw 'em in a sack with flour, and I throw in four handfuls of
  crushed-up cornflakes.  (that's probably one handful for big people.) Shake
  'em up good in the sack, but close it first.
  
  Heat 1/4 inch of olive oil in a medium skillet over a medium flame until a
  water drop thrown in sizzles right off.  Take them breasts out of the sack,
  dip 'em in the egg mixture, and drop 'em in the skillet. Brown both sides.
  Remove breasts from skillet, pour off the oil, wipe out the pan, turn
  burner down real low, add about 3 tablespoons of margarine to skillet, and
  put breasts back in.  Pour some cheap white wine over them breasts; season
  with lots of oregano and sweet basil.
  
  Put a lid on the skillet, then leave it simmering for 15 minutes or so
  while you read the funny papers.  Spoon in cream of mushroom soup on top of
  them breasts, add some more oregano and basil, and replace the lid.
  Continue simmering for another 20 minutes.  Eat them breasts with the
  mushroom goop in the pan spread over them.
  
  From Aunt Pearl's Cookbook: A Man's Cooking, by Joe Sears
  
  (We have had this several times, and it is terrific!!!  In addition to the
  adjustments which we made to the basic recipe, as shown below, we served it
  over white steamed rice.  We made these changes:  Instead of putting the
  crushed corn flakes in the paper sack with the flour, I just added the salt
  and pepper to the flour.  I crushed the corn flakes and placed them in a
  separate bowl.  I first placed the chicken breasts in the bag, shook it
  well, then into the egg substi- tute (which we used instead of real eggs),
  and then into the bowl with the crushed corn flakes. Then, as Phoebe would
  say, "drop 'em in the skillet". I used about 4 to 5 ounces of white wine.
  We prepared two whole breasts, skinned and de-boned.  For the two of us, we
  only ate one breast, one-half each.  We had steamed rice and steamed mixed
  vegetables with the chicken.  Please enjoy, and don't skimp on the oregano
  and basil.)
 

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