CHICKEN A LA TARTARE

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Chicken a La Tartare image

The pre-cooking in butter sauce assures the tenderness of the chicken with a delicate flavoring of mushrooms, onion, garlic and parsley. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Chicken

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 9

1 broiler chicken
1/4 lb butter or 1/4 lb other fat, melted
4 sprigs parsley
1 onion, peeled
1/4 lb mushroom (I like more myself)
1 garlic clove, peeled
1/2 teaspoon salt
1/8 teaspoon pepper
breadcrumbs

Steps:

  • Clean broiler and split in half.
  • Melt butter in a frying pan and place the chicken in it.
  • Chop parsley, onion, mushrooms and garlic; add to butter with salt and pepper.
  • Cover frying pan and allow broiler to simmer for 15 minutes, turning it occasionally to absorb seasonings.
  • Remove chicken from pan; dip in bread crumbs and broil until well-browned.

Nutrition Facts : Calories 1434.8, Fat 115.6, SaturatedFat 49, Cholesterol 467, Sodium 1236.2, Carbohydrate 8.2, Fiber 1.5, Sugar 3.4, Protein 88.5

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