Creamy Pan-Fried Chicken Recipe

5 1 1
Creamy Pan-Fried Chicken Recipe
Creamy Pan-Fried Chicken Recipe photo by Taste of Home
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Creamy Pan-Fried Chicken Recipe

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5 1 1
Publisher Photo
In this recipe, a rich creamy mushroom sauce pairs nicely with crunchy, tender chicken. It's a one-of-a-kind meal that will have your family asking for seconds!
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 55 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 55 min.

Ingredients

  • 1 egg
  • 1 tablespoon milk
  • 3/4 cup plus 2 tablespoons all-purpose flour, divided
  • 1-1/2 teaspoons salt, divided
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon pepper
  • 1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
  • 1/4 cup vegetable oil
  • 4 green onions, sliced
  • 1 cup sliced fresh mushrooms
  • 2 tablespoons minced fresh dill or 2 teaspoons dill weed
  • 2 cups half-and-half cream

Directions

In a medium bowl, beat egg and milk. In another bowl, combine 3/4 cup flour, 1 teaspoon salt, curry powder and pepper. Dip chicken pieces in egg ixture, then in flour mixture. Heat oil in a large skillet; brown chicken pieces on both sides. Cover and cook over low heat for 45 minutes or until juices run clear. Remove chicken from skillet and keep warm. Discard all but 1 tablespoon drippings; saute onions and mushrooms in drippings over medium heat until tender. Stir in dill and remaining salt. In a bowl, combine a small amount of cream with remaining flour; mix until smooth. Add to skillet along with remaining cream; bring to a boil, stirring constantly. Cook and stir for 1-2 minutes. Serve with the chicken. Yield: 4 servings
Originally published as Creamy Pan-Fried Chicken in Country Chicken Cookbook 1995, p31

Nutritional Facts

12 ounce-weight: 780 calories, 49g fat (16g saturated fat), 245mg cholesterol, 1079mg sodium, 27g carbohydrate (6g sugars, 1g fiber), 51g protein.

  • 1 egg
  • 1 tablespoon milk
  • 3/4 cup plus 2 tablespoons all-purpose flour, divided
  • 1-1/2 teaspoons salt, divided
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon pepper
  • 1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
  • 1/4 cup vegetable oil
  • 4 green onions, sliced
  • 1 cup sliced fresh mushrooms
  • 2 tablespoons minced fresh dill or 2 teaspoons dill weed
  • 2 cups half-and-half cream
  1. In a medium bowl, beat egg and milk. In another bowl, combine 3/4 cup flour, 1 teaspoon salt, curry powder and pepper. Dip chicken pieces in egg ixture, then in flour mixture. Heat oil in a large skillet; brown chicken pieces on both sides. Cover and cook over low heat for 45 minutes or until juices run clear. Remove chicken from skillet and keep warm. Discard all but 1 tablespoon drippings; saute onions and mushrooms in drippings over medium heat until tender. Stir in dill and remaining salt. In a bowl, combine a small amount of cream with remaining flour; mix until smooth. Add to skillet along with remaining cream; bring to a boil, stirring constantly. Cook and stir for 1-2 minutes. Serve with the chicken. Yield: 4 servings
Originally published as Creamy Pan-Fried Chicken in Country Chicken Cookbook 1995, p31

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foodmaniacs User ID: 5411018 13758
Reviewed Sep. 5, 2010

"I fixed this recipe for my family for my son's graduation party an everyone loved it. I hope you all try this! It's a hit."

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