Potato Flake Chicken
|Evaporated milk||2⁄3 Cup (10.67 tbs)|
|Mixed italian herbs||1 Teaspoon|
|Instant potato flakes||1⁄4 Ounce, mashed|
|Broiler fryer||2 , cut up|
|Quick cream gravy||1 Cup (16 tbs)|
Pour evaporated milk into a pie plate; stir in salt, Italian herbs and pepper.
Empty mashed potato flakes into a second pie plate.
Dip chicken pieces into evaporated milk mixture, then into potato flakes to coat well.
Place in single layer on ungreased cooky sheet.
Bake in moderate oven (350°) 1 1/2 hours, or until tender and golden brown.
Serve with Quick Cream Gravy (for recipe, turn to chapter on Gravies).