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Chicken
in Creamy Onion Sauce
| 1 6-pound stewing chicken
1 egg 2 tablespoons milk 1 teaspoon salt ¼ teaspoon pepper 1 cup fine bread crumbs 1/3 cup butter or margarine 1 cup milk 2 cups sliced onions Paprika Cut chicken into serving pieces. Rinse in cold water and dry. Combine egg and milk. Combine salt, pepper and bread crumbs. Dip pieces of chicken into egg mixture, then into crumbs. Brown in butter. Add milk and sliced onions. Cover. Bake in a slow oven (325° F.) 2 to 2½ hours or until chicken is tender. Remove cover and bake 15 minutes to crisp coating. Make gravy by thickening the pan juices with flour. |
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