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Quenching Chicken II Recipe

Ingredients

1 jar chicken bouillon

1 1/2 cups water

1 tablespoon lemon juice

1/2 teaspoon garlic powder

1 teaspoon paprika

1/4 teaspoon salt

2 tablespoons vegetable oil

1 onion, diced

4 1/2 tablespoons butter

2 tablespoons all-purpose flour

Directions

In a small saucepan, mix the bouillon, water, lemon juice, garlic powder, paprika, salt, oil and onion. Simmer over low heat for about 5 minutes, stirring occasionally.

Remove steaks from pans and brush with butter mixture. Refrigerate in the refrigerator 3 hours before grilling.

While steaks are in the refrigerator, heat vegetable oil in a large skillet over medium heat. Place steaks in oil and cook, turning, until golden brown and juices run clear, about 1-1/2 minutes. Drain steaks and drain on paper towels.

When steaks are ready, prepare the sauce to serve.

Stir chicken stock into eggs and fry for about 2 minutes, stirring occasionally. Pour chicken broth into a medium saucepan and heat gently until just boiling. Add flour and stir. Reduce heat to low, stirring occasionally, and cook for about 5 minutes, stirring occasionally.

Remove from heat and stir chicken stock into sauce. Simmer over low heat for 5 minutes, stirring occasionally. Remove from heat, serve per serving.

Comments

Kere writes:

⭐ ⭐ ⭐ ⭐ ⭐

I am so excited! I remember my mother teaching me this recipe when I opened it at Christmas. I was scared of the curry but it was perfect...so mild and easy. Really simple.