Baked Chicken In Butter Cream Recipes

Steps:

• 1. PREHEAT OVEN TO 425 DEGREES F. Spray a 9X13 X2 inch size pan with non stick cooking spray & set aside till needed.Mix flour and spices together in a reclosable zip lock bag. Dip chicken in water to moisten so flour will stick to chicken. Place one to two pieces of chicken in bag at a time. Shake well to coat with flour.
• 2. Place chicken parts in prepared pan with skin side facing up. Dot each piece with 1 or 2 pats of butter. Bake UNCOVERED in preheated 425 degree F. oven for 30 minutes, or until pieces are golden brown & crisp.
• 3. Remove pan from oven, Heat milk in microwave till hot & pour milk carefully around the base of chicken parts. COVER with aluminum foil & seal pan tightly. Reduce heat to 350 degrees F. Return to oven and bake at 350 degrees F. for 45 additional minutes or until juices run clear.
• 4. Note you can add 1 can of cream of chicken soup undiluted when you add the hot milk to give you more gravy. Serve over rice, mashed potatoes or noodles with biscuits or hot dinner rolls.
• 5. Please note: Original recipe called for non fat powdered milk, but I find it easier to use evaporated or regular milk. Also sometimes I like to add the addition of sliced bell peppers, onions, & sliced mushrooms with the chicken during the last 45 minutes of cooking time.

Steps:

• Dip chicken into water. Coat with mixture of flour and seasonings. Put skin side up into 13x9x2 inch baking pan. Dot with butter. Bake at 425 degrees for 30 minutes (or until golden brown). Remove from oven. Mix 1/2 cup Nonfat Dry Milk Powder with 1 1/2 cups hot water. Pour milk around chicken. Cover with aluminum foil. Return to oven and bake at 350 degrees for 45 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place thighs in a baking dish. Season chicken thighs on all sides with garlic powder and onion flakes.
• Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Steps:

• Season chicken all over with 4 tsp. salt. Place in an airtight container and cover. Chill at least 1 hour and up to 1 day.
• Place a rack in middle of oven; preheat to 425°F. Toss potatoes, shallots, and 2 tsp. salt in a large bowl.
• Melt 4 Tbsp. butter in a small saucepan over medium heat and cook, stirring often, until butter foams, then browns, 5-8 minutes. Immediately remove from heat (it will continue to darken) and stir in cream, garlic, pepper, nutmeg, and remaining 1½ tsp. salt. Set saucepan over medium-low heat and cook, stirring, until salt is dissolved and mixture is warm to the touch. Stir in thyme and sage; remove from heat.
• Heat remaining 1 Tbsp. butter in a large stainless-steel skillet over medium-high until melted and bubbling. Working in 2 batches, cook chicken, skin side down, until golden underneath, about 5 minutes. Transfer chicken to a 13x9" or 3-qt. baking dish and arrange skin side up. Set skillet with pan drippings aside. Nestle potatoes and shallots around chicken (don't place on top). Pour brown butter cream over chicken and vegetables, making sure herbs and spices are evenly dispersed and tucking herbs into vegetables so they don't get too crispy when they bake.
• Bake gratin until cream is mostly reduced and chicken and vegetables are dark golden brown, about 40 minutes. Let gratin cool 5-10 minutes.
• Meanwhile, pulse bread in a food processor until pieces are about oat-size (you should have about 1¼ cups). Toss breadcrumbs in pan drippings in reserved skillet to coat. Cook over medium heat, scraping up browned bits with a spatula, until deep golden brown, 5-7 minutes. Let cool.
• To serve, top gratin with breadcrumbs. Serve lemon wedges alongside for squeezing over if desired.