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"MOTHER had two special ways of fixing chickenbrowning serving-size pieces in fresh butter, or preparing this delicious sauce with the chicken added. Either way, our family loved Mother's chicken!"
Originally published as Farmhouse Chicken and Biscuits in Reminisce Extra August 1994, p47
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Nov. 01, 2012 by wmcrockett
My go to recipe for chicken & biscuits! I usually quadruple it as we have a large family and love left overs! However, when multiplying the recipe it is necessary to cut back slightly on the butter!!! Delish!
Reviewed on Dec. 04, 2011 by maball
Delicious!!! We also served over rice and I used broth to cook the chicken.
Reviewed on Nov. 11, 2009 by sstetzel
I have made this several times - excellent recipe.
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