(from the Good Housekeeping Cookbook 1963 edition - I tripled the recipe)

One 2 to 2 1/2 lb. broiler-fryer, cut up (I used chicken breasts cut in half)
Seasoned Flour (1/2 c. flour, 1 tsp. salt, 1/8 tsp. pepper in bag; shake chicken pieces until coated--I left out the salt)
1/4 tsp. dried thyme
3 Tbsp. butter or margarine
4 scallions or small onions, chopped
1/4 lb. mushrooms, chopped
1 tsp. sugar
1 tsp. salt
2 Tbsp. lemon juice
1/3 cup apple juice
2 tomatoes, diced
2 Tbsp. snipped parsley
2 Tbsp. snipped chives

Coat chicken with seasoned flour to which thyme has been added.  In hot butter in large skillet, saute chicken until golden on all sides. Add scallions, mushrooms, sugar, salt, lemon juice, apple juice, tomatoes.  Cook slowly, covered, 30-40 min. or until chicken is fork tender.  Sprinkle with parsley and chives (I forgot them).  Makes 3-4 servings.

Return to
BOB Home Page
Return to
BOB Recipes Page