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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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From 2001 Chicken Recipes. Ingredients:
3 lbs chicken pieces |
3/4 cup all-purpose flour |
2 tablespoons cornstarch |
2 tablespoons paprika |
1/4 teaspoon dried marjoram |
onion salt (to taste) |
6 scallions, minced |
3 teaspoons minced fresh parsley |
1 medium garlic clove, peeled and pressed |
1 (10 1/2 ounce) can condensed cream of mushroom soup |
1 soup can milk |
Directions:
1. Position a rack at the center of the oven and preheat to 375°.
2. Pat the chicken dry using paper towels.
3. In a plastic food storage bag, combine the flour, cornstarch, paprika, marjoram, onion salt, and pepper.
4. One by one, place the chicken pieces into the bag; seal and shake to coat.
5. Place the chicken into a shallow baking pan in a single layer and scatter the scallions, parsley, and garlic on top.
6. In a large bowl, blend the soup and milk and pour over the chicken. Bake until browned, about 40 minutes.
7. Cover and reduce the oven temperature to 350°. Bake until the chicken is fork tender and cooked through, about 20 minutes.
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