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Chicken Fried Chicken II Recipe


2 cups butter

1 cup all-purpose flour

2 cups chicken broth

1/2 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon dried parsley

6 bone-in chicken breast halves

3 (8 ounce) cans American cheese, diced

1 cup salsa

1 (15 ounce) can tomato sauce

1 (8 ounce) can corn salsa


Place butter in a large skillet over medium high heat.

Add flour, chicken broth and salt and pepper to skillet. Bring to a boil, stirring constantly.

Slowly pour in potato mixture, stirring constantly. Continue pouring in flour mixture.

Beef up chicken and add tomatoes and salsa. Add corn salsa and tomato sauce to skillet.

Quickly sear over medium heat. Remove chicken from skillet. Place in broiler pan and broil 15 minutes. Remove from pan and let cool.


KaY writes:

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I altered the recipe a little bit; I used baguette bread, and didn't have baguette flowers, so I left them out--scrumptious. And I doubled the eggnog, so there was more aftertaste than when I made the traditional bread. Just to add a reccomendation, I used to make this every Thanksgiving for my family (it was so easy)--kids loved it, and I felt very accomplished for not having consulted with a professional chef about this beforehand. Thank you for the recipe!
Maradath writes:

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I made this exactly as is except I used muffin tops, which worked out well. I did press the bowl/courses slightly up the sides so it would not easily bake. Great taste!