1 lb Chicken breasts cutlets
1 . thinly sliced
1 c Buttermilk (divided use)
1/4 c Yellow cornmeal
1/4 c .+ 2 tsp flour (divided use
1/2 ts Salt
1 ts Black pepper
1/4 c Vegetable oil
3/4 c Chicken broth
Place the chicken in a shallow dish and pour in 1/2 cup buttermilk.
Turn chicken to coat all pieces. In another shallow dish, combine
cornmeal, 1/4 cup flour, salt and pepper. Dredge chicken in cornmeal,
patting coating onto chicken with your hands.
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In a large frying pan, heat 2 Tbsp oil over medium-high heat. Add
half of the chicken and cook, turning once, until meat is white
throughout, about 6 minutes total. Remove the chicken from pan and
repeat with remaining oil and chicken.
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Stir in remaining 2 tsp of flour and cook, stirring, 1 minute. Whisk
broth and remaining 1/2 cup buttermilk into pan drippings, scraping
up browned bits clinging to bottom. Simmer, stirring 2 minutes.
Season with additional salt and pepper to taste. Serve gravy ladled
over chicken.
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Makes about 4 servings.
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Nutritional Information: per serving: 319 calories, 17g fat, 389mg
sodium, 73mg cholesterol, 50 percent of calories from fat.
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** The Dallas Morning News -- Food section -- 11 Dec 96 **
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Scanned and formatted for you by The WEE Scot -- paul macGregor
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