- 2 cups soft breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground mace
- 1 (3 1/2- to 4-pound) broiler-fryer, cut up
- 2 egg yolks, beaten
- 1/2 cup butter or margarine
- 2 cups chicken broth
- 1 cup red wine
- 1/2 cup sliced fresh mushrooms
- 2 tablespoons all-purpose flour
- Hot mashed potatoes
How to Make It
Combine first 5 ingredients, and stir well.
Rinse chicken with cold water, and pat dry. Dip chicken in egg yolks, and dredge in breadcrumb mixture.
Melt butter in a large skillet. Add chicken, and cook over medium heat 10 minutes, turning to brown all sides. Add chicken broth, wine, and mushrooms; cover and simmer 30 minutes.
Blend flour with a small amount of water, mixing to form a smooth paste; stir into chicken mixture. Cook until thickened and bubbly. Serve over hot mashed potatoes.