Ansley Style Fried Chicken
- (1) 1 1/2-pound chicken
- 2 ounces julienne Virginia Ham
- 1/4 pound fresh mushrooms
- 2 tablespoon sherry wine
- Cream and butter
- Salt and pepper
Disjoint a spring chicken, season with pepper and salt, roll in flour, fry in butter until rich golden brown. Lightly fry the julienne of ham and the mushrooms, add wine and cream and cook down to a thick gravy, blend with some fresh butter. Arrange browned chicken on hot platter, pour gravy over it. Serve with hot biscuits and guava jelly; garnish with cooked new peas and candied yams. Serves 2.
Submitted by May 28, 2009
15 min
30 min
45 min