Southern Chicken with Pecans
|Frying chicken||2 1⁄2 Pound, cut up|
|All purpose flour||1 Tablespoon|
|Butter/Margarine||3⁄4 Cup (12 tbs)|
|Shelled pecans||3⁄4 Cup (12 tbs)|
1) Dredge the chicken in the flour seasoned with the salt and pepper.
2) Fry the chicken in butter until brown and sprinkle with the marjoram.
3) Cook covered over a low heat for 45 minutes.
4) Stir in the cooked potato balls and shelled pecans, then heat thoroughly.
5) Serve immediately in a nice plate.