Mom Florences Baked Chicken Recipes

Steps:

• Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.
• Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.
• Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.

Steps:

• Saute onion in butter until soft.
• Pour over chicken in baking dish that has water in bottom.
• Salt and pepper.
• Wrap tinfoil over baking dish and bake at 375 degrees for 30 minutes.
• Uncover chicken and continue baking for 30 minutes. Check chicken by poking with fork--if no blood comes out, it is done.
• The chicken skin should be golden brown With bigger chickens it's going to take longer to cook. Marie said it took about 90 minutes to do 5 lbs and there's nothing worse than underdone chicken.