Maryland Chicken

This famous American dish, for which there are almost as many ‘correct’ versions as there are states in the United States, is quickly prepared dinner dish. Accompaniments can vary considerably, but traditionally corn fritters are served, as are fried bananas and bacon rolls. Other accompaniments may include potato pancakes, boiled rice, mashed potatoes and horseradish sauce – so it’s up to you to choose.

12 fl. oz. milk

1 oz. seasoned flour, made with

1 oz. flour, { teaspoon salt and

½ teaspoon black pepper

4 chicken breasts

1 egg, lightly beaten with

1 teaspoon water

1 oz. fresh breadcrumbs

1 oz. butter

3 tablespoons vegetable oil

½ teaspoon sugar

1 tablespoon flour

Place

3 tablespoons of the milk in a saucer and the seasoned flour in another. Dip the chicken breasts, one by one, in the milk, then in the flour, to coat them on all sides, shaking off any excess. Set them aside for

10 minutes to allow the coating to dry slightly.

Pour the egg mixture on to a large plate and place the breadcrumbs on another. Dip the breasts, one by one, in the egg mixture, then in the breadcrumbs, shaking off any excess.

In a large frying-pan, melt 3 ounces of the butter with the oil over moderate heat. When the foam subsides, reduce the heat to low and add the chicken breasts. Cook the chicken, turning occasionally, for 20 minutes or until it is tender and the juices run clear when the chicken is pierced with the point of a sharp knife.

Remove the pan from the heat. With tongs, remove the chicken from the pan and drain it on kitchen paper towels. Keep warm while you prepare the sauce.

In a medium-sized saucepan, melt the remaining butter over moderate heat. When the foam subsides, stir in the sugar, mixing and stirring until it becomes dark brown and caramelizes.

With a wooden spoon, stir in the flour and cook for 1 minute, stirring constantly. Remove the pan from the heat.

Gradually add the remaining milk, stirring constantly to avoid lumps. Return the pan to the heat and cook, stirring constantly, for 2 to 3 minutes, or until the sauce is thick and smooth. Remove the pan from the heat.

Pour the sauce into a sauceboat and serve, with the chicken.

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