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Piece-by-Piece: 20 Easy Chicken Recipes for Drumsticks, Thighs & More

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Country Goodness Chicken

(1 Votes)
SERVES
4
COOK TIME
30 Min

In our mind, "country-style" means wholesome, simple, and old-fashioned. Here's one that goes along with those good ol' values. One taste and everybody remembers.

What You'll Need:
  • 1/2 cup all-purpose flour
  • 4 boneless, skinless chicken breast halves, cut into 1 inch strips
  • 1/2 to 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 to 1/2 cup vegetable oil (as needed)
  • 1 (10-1/2 ounce) can chicken broth
  • 1 cup hot water
  • 2 tablespoons white wine
  • 1/8 teaspoon marjoram or thyme leaves
What To Do:
  1. Place flour in a shallow dish; set aside. Sprinkle chicken strips with salt and pepper; add to flour, a few strips at a time, and dredge to coat on all sides. In a large skillet, heat 1/4 cup oil over medium-high heat. Add chicken, turning to brown on all sides and cook about 10 minutes, adding oil as needed.
     
  2. Pour off excess oil; add broth and hot water to skillet. Reduce heat to low, cover, and simmer 15 minutes.
     
  3. Stir in wine and marjoram; cover and cook an additional 5 minutes, or until chicken is fork-tender and no pink remains.

     
Notes

Serve over biscuits or rice with the sauce from the pan.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

Cancel Reply to Comment

You don't have to take the chicken out of the pan. Just pour off the excess oil then add the broth, ect. and simmer. However, it might be easier and less messy to remove the chicken and then pour off the excess oil then put the chicken back in the pan with the rest of the ingredients and simmer.

When does the chicken go back into pan

The chicken stays in the pan unless you want to take it out before removing the excess oil and then put it back in with the rest of the ingredients and then simmer

I plan to try it over brown rice then over egg noodles.Nothing is more comforting than chicken with egg noodles.

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