CREAMY PAN-FRIED CHICKEN

Creamy Pan-Fried Chicken image

In this recipe, a rich creamy mushroom sauce pairs nicely with crunchy, tender chicken. It's a one-of-a-kind meal that will have your family asking for seconds!

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 egg
1 tablespoon milk
3/4 cup plus 2 tablespoons all-purpose flour, divided
1-1/2 teaspoons salt, divided
1/2 teaspoon curry powder
1/4 teaspoon pepper
1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
1/4 cup canola oil
4 green onions, sliced
1 cup sliced fresh mushrooms
2 tablespoons minced fresh dill or 2 teaspoons dill weed
2 cups half-and-half cream

Steps:

In a shallow bowl, beat egg and milk. In another shallow bowl, combine 3/4 cup flour, 1 teaspoon salt, curry powder and pepper. Dip chicken pieces in egg mixture, then in flour mixture. , In a large skillet, brown chicken pieces on both sides. Cover and cook over low heat for 45 minutes or until juices run clear. Remove chicken from skillet and keep warm. , Discard all but 1 tablespoon drippings; saute onions and mushrooms in drippings over medium heat until tender. Stir in dill and remaining salt. , In a small bowl, combine a small amount of cream and remaining flour until smooth. Add to skillet along with remaining cream. Bring to a boil, stirring constantly. Cook and stir for 1-2 minutes. Serve with chicken.

Nutrition Facts : Calories 780 calories, Fat 49g fat (16g saturated fat), Cholesterol 245mg cholesterol, Sodium 1079mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 1g fiber), Protein 51g protein.