Chicken is one of those meats that lends itself to many kinds of cooking. You can fry it. You can grill it. You can roast it. And it’s always good with just about any kind of potatoes.
One of my favorite ways to cook chicken or pheasant, which I consider a very adequate substitute, is on the stove top in a skillet. So, that’s why I was so excited when Matt Purpur, who works in our Circulation Department, gave me a recipe he calls City Chicken, which is made exactly that way.
And a note at the end of the recipe said it’s excellent served over mashed potatoes. I can’t wait to give the recipe a try, especially served with some fresh garden vegetables such as green beans or corn on the cob.
2 pounds boneless chicken, cut into cubes
½ cup all-purpose flour
½ teaspoon garlic salt
¼ teaspoon pepper
¼ cup butter, cubed
3 tablespoons canola oil
1 envelope onion soup mix
1 14½-ounce can chicken broth
1 cup water
Combine the flour, garlic salt and pepper on a plate; roll chicken cubes in flour mixture until coated. In a large skillet over medium heat, brown chicken in butter and oil, turning frequently; drain. Sprinkle with soup mix. Add broth and water. Reduce heat; cover and simmer for 1 hour or until done. Remove and keep warm.
Note: If desired, thicken the pan juices and serve with mashed potatoes.
Yield: Serves 4 to 6.