Chicken Saute

Name: Chicken Saute
Yield: Four servings.
Ingredients: ½ bay leaf; 1½ cups fresh or canned chicken stock; 3 tablespoons vegetable or salad oil; 3 tablespoons finely chopped shallot or green onion (scallion); 1½ tablespoons flour; ¼ cup dry white wine; Chopped parsley (optional); Salt and freshly ground black pepper to taste; 4 tablespoons (½ stick) butter; 2 tablespoons lemon juice; A 2½- to 3-pound chicken, cut into serving pieces

Preparation info

Four
servings.

Difficulty
Easy

Appears in

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

About

Ingredients

A 2½- to 3-pound chicken, cut into serving pieces
Salt and freshly ground black pepper to taste
4 tablespoons

Dinner
Main course

Method

Place the chicken pieces on a flat board. Sprinkle one side with salt and pepper. Turn the pieces and sprinkle the other side with salt and pepper.
Place a large heavy skillet on the stove. The skillet should be large enough to hold the chicken pieces in one layer. Add 3 t