www.CookingWhiz.com
www.CookingWhiz.com
 
Food and Health
Beverage Guide
Recipe Search
Sugar-free & Low-Fat
Cookbooks
Cooking Terms
Cooking Facts
Food News
Herbs and Spice Glossary
History of Cooking
Organic Food
Vegetarian
Pet Recipes
World Hunger
Recipe Search





Share |

SPRING CHICKEN MARYLAND

Category:    Chicken
Yield: 12 servings
 
      3    Broiler/fryers, cut up                   -cut in square dice
      6 tb Cooking oil                         3    Pinches nutmeg
    1/4 c  Flour                             3/4 c  Melted butter
    1/2 ts Salt                                3 c  Cream or evaporated milk
    1/8 ts Pepper                                   Paprika
      3 sl Salt pork 1/2-inch thick,                Parsley sprigs for garnish
 
  A specialty of dining-car chefs during the Golden Age of Pullman travel
  that well deserves its fame. Easily divided.
  
  Cut chicken into quarters. Brush with oil and dredge with flour, salt, and
  pepper. Fry salt pork until brown. Add nutmeg. Place chicken on top of pork
  (without draining off fat) and baste with melted butter. Cover skillet and
  cook about 30 minutes over medium-low heat until tender. Turn chicken
  pieces over. Add 1 cup cream, turn heat up to medium, and cook uncovered to
  let cream cook down. When sauce is fairly thick, add another cup cream,
  cook as before until thickened, and add the last cup cream. Cook until
  thick. To serve, spoon cream gravy over chicken pieces, sprinkle with
  paprika, and garnish with parsley sprigs. Serves 12.

 

Send to a Friend
Print

And enter a keyword or phrase to search over 50,000 recipes:

ENTER KEYWORD

 



Food and Health | Beverage Guide | Recipe Search | Sugar-free & Low-Fat | Cookbooks | Cooking Terms | Cooking Facts | Food News
Herbs and Spice Glossary | History of Cooking | Organic Food | Vegetarian | Pet Recipes | World Hunger | Partners | Site map

 

 
Cooking Home | Recipes | Privacy Policy | Unsubcribe | Contact  
 Graphic Design © CookingWhiz.com