Soak chicken in milk to cover for 20 to 30 minutes.
Spray a baking dish (one that will accommodate all the chicken pieces comfortably in one layer) with nonstick vegetable-oil spray.
Preheat oven to 400°F.
Put the butter in the baking dish and heat it in the oven until the butter melts.
Mix flour and seasonings together in paper sack or plastic baggie (1-gallon size). Shake each piece of chicken in seasoned flour.
Place chicken pieces, skin-side down, in baking dish. Bake for 20 minutes.
Turn chicken over and bake an additional 20 minutes or until cooked through and crispy.
While chicken is baking, sauté the scallions and mushrooms in the drippings over medium high heat, until soft. Mix the seasoned flour with milk first until you see no lumps.
Whisk milk mixture into the sautéing onions and mushrooms. Taste and add bouillon cube, if desired (You may want to use additional milk if you do).
Boil until thickened to preferred consistency. Put into a gravy dish and serve alongside the baked chicken.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (425g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 76 (10%)|
|Amt Per Serving||% DV|
|Total Fat 8.4g||11 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 24mg||7 %|
|Sodium 7076.1mg||244 %|
|Potassium 488.8mg||13 %|
|Total Carbohydrate 164.5g||48 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 162.5g|
|Protein 8.7g||12 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 742
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