Herb Buttered Chicken Recipe
Ingredients
1 frying chicken (approximately 3 lbs.) cut in serving size pieces, or 4 large chicken breasts
Salt and pepper
1/2 cup softened butter
1/2 teaspoon finely chopped fresh tarragon
1 tablespoon finely chopped green onion
1 cup fine soft bread crumbs
Herb Sauce
1 tablespoon each finely chopped tarragon and parsley or 1/2 teaspoon each of the dried herbs
1 tablespoon finely chopped green onion
2 teaspoons dry mustard
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive or salad oil
1/4 cup tarragon wine vinegar
Directions
Wipe chicken with a damp cloth; season with salt and pepper.
Cream half the butter with tarragon and onion, and spread over chicken.
Roll in crumbs.
Brown slowly in the remaining butter in a fryer or in a heavy skillet that has a tight fitting lid.
Cover and cook until tender, about 1 hour.
Add a little water if necessary.Combine tarragon, parsley, green onion, mustard, salt, pepper, olive oil, and vinegar.
Let stand at least 15 minutes to give flavors a chance to blend.
Heat, and whip or beat just before serving.
Cream half the butter with tarragon and onion, and spread over chicken.
Roll in crumbs.
Brown slowly in the remaining butter in a fryer or in a heavy skillet that has a tight fitting lid.
Cover and cook until tender, about 1 hour.
Add a little water if necessary.Combine tarragon, parsley, green onion, mustard, salt, pepper, olive oil, and vinegar.
Let stand at least 15 minutes to give flavors a chance to blend.
Heat, and whip or beat just before serving.
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