Baked Chicken in Cream

Ingredients

• 2 broiler-fryer chickens
• + C, Butter or Margarine
• 14 C. Cream or Milk, or half-and half

Method

1. 1

   Dredge chicken in the flour and salt.

2. 2

   Place in buttered baking dish, one layer deep.

3. 3

   Dot with butter.

4. 4

   Pour cream over all.

5. 5

   Cover; Refrigerate overnight.

6. 6

   About 1 hour before serving time place uncovered baking dish in 400° oven.

7. 7

   Bake 15 minutes, or until well browned.

8. 8

   Reduce heat to 350°, Cover dish and continue baking until chicken is tender, about 45 minutes longer.

9. 9

   Cream will be absorbed in chicken while baking.

10. 10

    If necessary add small amount of half milk, half cream during baking period.

As published

This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 50. The excerpt below is the record exactly as published.

BAKED CHICKEN IN CREAM 2 broiler-fryer chickens + C, Butter or ~ Flour Margarine Salt 14 C. Cream or Milk, or half-and half Method: Dredge chicken in the flour and salt. Place in buttered baking dish, one layer deep. Dot with butter. Pour cream over all. Cover; Refrigerate over night. About 1 hour before serving time place uncovered baking dish in 400° oven. Bake 15 minutes, or until well browned. Reduce heat to 350°, Cover dish and continue baking until chicken is tender, about 45 minutes longer. Cream will be absorbed in chicken while baking. If necessary add small amount of half milk, half cream during baking period. Makes 8 Servings. - Lily Hansen - LTS CHICKEN GOURMET + C. Butter or Margarine

Cook this with the app: pantry check, scaling, and the assistant.