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Ingredients: Directions: Begin with a good-sized hunk of round steak, the steak should be at least 1/2 inch thick. Cut the steak into serving-sized pieces. Now the fun begins. I use a method of tenderizing the meat passed on to me by my father, who made great CFS -- first, score the exterior of the meat with tiny, diamond-shaped patterns (like you'd use to score the fat on a ham, but make the diamonds only about 1/4 inch long.) Do this to both sides of the meat. Then pound the heck out of the meat using the heaviest implement you can find (a heavy saucer, the handle of a BIG knife or -- my personal favorite -- a clean claw hammer). The meat should be pounded until it almost, but not quite, gives up and falls to pieces. Now mix up a quantity of seasoned flour (salt, pepper, maybe some paprika and garlic powder). Also beat a couple of whole eggs with a couple of tablespoons of water. Dip the pounded meat first in the flour, then in the egg, then back in the flour. For a really crisp crust, dip again in the egg, and back in the flour (this is optional, but I almost always do it, to me, the crust is the best part of the dish). Allow the breaded meat to sit for a few minutes to set up the breading. Melt some oil, bacon grease or lard in a heavy frying pan. Use enough to cover the pan to the depth of 1/4 inch. When the fat is hot, but not smoking, place some of the meat in the pan. Do not overcrowd, and do not allow the individual pieces of steak to touch. Cook on one side until nicely browned, turn and cook the second side. Remove the cooked steak to a warm place, and continue cooking the remainder until all is done. Add more fat to the pan as needed. Add 2 Tbsp. of flour to every 2 Tbsp. of fat left in the pan (stir to scrape up the little browned, crispy bits that are sticking to the pan, too). Cook this mixture briefly to get rid of the raw flour taste, but do not allow it to brown. Stir in milk (about 1 cup to each 2 Tbsp. of flour) to make a gravy. Season to taste with salt, black pepper (lots of black pepper), and serve gravy of the meat and the mashed potatoes you're going to serve on the side. Kathy in Bryan, TX
Check some related videos Similar recipes: Skillet chicken and rice PER SERVING: 265 Cal., 25g Pro., 27g Carbo., 6g fat, 67mg Chol., Spray a 12-inch skillet with nonstick spray coating. Brown chicken pieces on all sides over medium heat about 15 minutes. Remove chicken. Drain fat from skillet, if neccessary. Add mushro Lime curry chicken Cut chicken diagonally into thin slices. In a large non-stick skillet, heat oil and saute shallots until softened. Add bell pepper and cook until tender; stir in curry powder. Add chicken and stir-fry until in no longer pink. Add lime juice Chicken breasts stuffed with orzo COMBINE PASTA AND BROTH in a small pot, cover, place over medium-high heat, bring to a boil and cook 5 minutes, or until barely soft. Remove from heat and transfer contents of the pot to a work bowl. Add salt and pepper. Meanwhile, heat the olive Indian chicken curry Rinse the chicken pieces. In a pot of boiling water, cook the chicken with a few celery tops. Cover and simmer for about 1 hour or until fork tender. Drain and strain the broth; reserve. Bone the chicken and cut into 1/2 inch pieces to measure Texas two-step chicken picante 1) Mix picante sauce, brown sugar, and mustard. 2) Place chicken in 2qt shallow baking dish. 3) Pour picante sauce mixture over chicken. 4) Bake at 400F for 20 minutes or until chicken is done. 5) Optionally cover with shredded Mexican cheese and cook an '9os style chicken salad In deep saucepan, place chicken. Add broth and 4 teaspoons of the curry powder. Cover and simmer about 30 minutes or until chicken is fork tender. Remove from heat and allow chicken to cool in broth. When cool, separate meat from bones. Discard bo Chicken wings gumbo style from tony burke 1. Remove and discard wing tips; reserve remaining wings. 2. In large skillet, cook bacon until browned; remove with slotted spoon and reserve. 3. Add chicken wings; brown on all sides and remove with slotted spoon. 4. 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Makes 8 se Luscious lemon chicken Remove excess fat from the chicken breasts and slice each piece into several 1" thick strips. Mix together the flour, salt, and pepper. Dredge the chicken in the flour mixture. Heat a large skillet over medium-high hea. Once the pan is hot, add t Deviled chicken balls 1. In a medium-size saucepan, melt butter over moderately low heat. Add flour and cook, stirring for 1 minute without browning. Whisk in the broth. Add the onion, salt, mustard, cayenne, and black pepper. Bring to a boil, stirring, and cook unt Citrus marinade and salsa (for chicken or fis For marinade, in a 1-cup measure combine lemon juice, sherry, oil, oregano, and garlic salt. Set aside 2 tablespoons. Pour remaining into a plastic bag in a bowl; add chicken or fish. Close bag; chill 1 hour, turning once. For salsa, combine t Chicken puff bravo Source: MAINPOUL.ZIP In a 3 quart saucepan, combine process cheese, sour cream and garlic salt; stir over low heat until cheese is melted. Remove from heat. Beat egg yolks thoroughly; reserve 1 Tbsp for glaze. Gradually, stir in remaining eg Quick tartar sauce for chicken or fish * Use only real mayonnaise. In a small bowl, combine all the ingredients. Cover tightly and chill. Serving Ideas : Serve with fish or cold baked chicken. Recipe by: Jo Anne Merrill By Sherry Zeiss <zeiss@tab.com> on Mar 17, 1997. Chicken kiev Combine butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer. Place chicken breasts, 1 at a time, between 2 pieces of Quesadillas, chicken Preparation : Place 2 tablespoons olive oil in frying pan with the onion, garlic, green pepper, jalapeno pepper, and mushrooms. Cook 1 minute. Do not let garlic brown. Add 1/2 jar taco sauce. Cook about 1 minute. Add shredded chicken; toss to coat. Add Mo Choosing & preparing chicken breasts Try to resist the impulse to reach only for skinless, boneless chicken breasts - both skin and bones add flavor and keep the meat moist. * Breast Quarters (with wings) are ideal for grilling, broiling and cooking in stews. * Whole Breast (on the bone with Chicken rosemary Skin and bone chicken. Flatten slightly between sheets of wax paper with a rolling pin or flat side of a meat mallet. Combine flour, salt, and pepper on wax paper. Turn chicken in flour to coat on both sides; shake off any excess. Heat margarine Buffalo chicken wings #4 Combine Miracle Whip and sour cream. Crumble and stir in the blue cheese. Cut the celery into sticks. Chop onion and mince garlic. Cook onion in oil over medium heat until soft, about 2 minutes. Add the garlic and cook for one more minute. Sque Tropical chicken kabobs cut into 2" pieces Combine lime juice, vegetable oil, and honey in a shallow dish. Add chicken; toss gently. Cover and marinate in rfrigerator 8 hours or overnight, stirring occasionally. Remove chicken from marinade, reserving marinade. Alt Riviera chicken casserole 1. Cook pasta in boiling water and salt in large uncovered Dutch oven for 7 to 9 minutes until tender but firm. 2. Drain. Rinse. Drain again. Set aside. 3. Lightly grease large non-stick skillet or wok. 4. Saute leek and mushrooms until all liquid has eva Spicy fried rice Melt butter in large frying pan and saute scallions for 2 minutes. Add shrimp and cook 2 more minutes; stir constantly. Add rice and cook until warmed, turning often. Add spices and soy sauce. Stir well. Beat eggs and pour over the top. Stir mixtu 30-min chili cornmeal chicken Slice some juicy, fresh tomatoes while you steam green beans and new potatoes to serve with this dish. In shallow dish, combine cornmeal, flour, chili powder, cumin, oregano, salt and cayenne. Press chicken into mixture to coat all over. In Chicken oregano Place each breast half between 2 pieces of waxed paper and pound to 1/4" thickness with flat side of large knife. Use a rolling pin also, if necessary. Heat oil and butter in a large skillet. Dip breasts in flour and shake off excess. Dip in egg mixt Saucy sweet sour chicken wings * Cut each wing in half; place in large resealable bag; add all marinade ingredients; seal bag. Turn bag to coat wings. Refrigerate at least 4 hours, up to 24 hours, turning bag occasionally. Heat oven to 375~. Drain chicken, reserving marinade. Yogurt chicken with garlic-mint dipping Preheat oven to 400 Degrees F. Pour yogurt into wide shallow bowl and set it on your work surface. Season the bread crumbs with salt and freshly ground pepper. Spread crumbs out on a platter and place next to the yogurt. Place a wire rack over a Puff pastry chicken Fold out one sheet of puff pastry. Cut into four squares. Saute chicken in a medium skillet over medium-high heat for 3 minutes on each side. Season breasts while in skillet with salt and pepper. Layer cheese, chicken, and ham on top of each square and t Sweet 'n sour chicken dinner In crockpot place carrots, green pepper, and onion. Top with chicken breasts. Pour sweet-sour sauce and pineapple chunks over all; cover. Cook on LOW for 7 to 8 hours (or HIGH for 3-1/2 to 4 hours). Remove chicken, keep warm. Blend cornstarch and water, Skillet-braised chicken thighs with chickpeas In a shallow dish, dredge chicken thighs in flour, shaking off the excess. Season both sides with salt and pepper. In a large cast-iron or nonstick skillet, heat 1 tablespoon of the oil over high heat. Add the chicken, partially cover the pan and Barbecued chicken pizza Preheat the oven to 400 degrees F. Coat a 15-inch pizza pan with the olive oil and sprinkle evenly with the cornmeal. Roll out or stretch the dough to fit the pan. In a medium bowl, combine the chicken and the barbecue sauce. Spread the mixture in Chicken diane Cook pasta according to package directions just to al dente stage. Immediately drain and rinse with hot water to wash off starch, then with cold water to stop cooking process; drain again. To prevent pasta from sticking together, pour a very small a Cranberry chicken lay chicken breat halfs in a single layer in your baking dish. mix the cranberry sauce, waltnut, curry and tart apply and pour over chicken. bake uncovered at 350 for 25 minutes Pesto and mozzarella chicken Take 3 tablespoons of the pesto basil seasoning and put in the bowl. Take the thawed chicken breast and dip it into the bowl covering the chicken throughly with the pesto. Put in a baking dish or pan at 350 degrees and cook for 30-40 minutes or until juic Fried green tomatoes #3 Slice the tomatoes 1/2 inch thick, but do not peel or core. Drain well between several thicknesses of paper toweling until most of the moisture of the tomatoes is absorbed. While the tomatoes are draining, make a batter by beating the eggs until Deep dish chicken pot pie 100 1. Make filling. In a medium-sized saucepan, melt butter over medium heat. Cook celery and onion until tender. Add flour and cook, stirring, for 1 minute without browning. Gradually add stock and cook, stirring, until sauce thickens. Season Skillet fried chicken Rinse and dry chicken pieces. Sprinkle lightly with a small portion of the flour. Set aside. Mix eggs and milk together. Add the salt and pepper. Dip each piece of chicken in the egg mixture and then into remaining flour, coating well on all sides Santa fe chicken * See Sowest 2 for recipe. ** Chicken Breast Halves should be boneless and skinless. *** There should be 1 can (14 oz) of Artichoke hearts, drained and cut into quarters. Prepare Black Bean Relish and set aside. Place the chicken breasts in a shallow g Chicken in spicy orange sauce Skin and debone chicken. Heat oil in heavy skillet. Combine flour, salt, pepper and paprika and roll chicken in mixture. Reserve excess flour. Brown chicken in oil. transfer to small baking dish. In same oil, saute onion and garlic until soft. Spri Chicken breast luau Prepare Poha Pickle Garnish night before: Place vinegar, water, sugar, juniper berries and pickling spices in a saucepan and bring to a boil. Add berries, onion, and carrots. Remove from heat and cool. Chill pickle overnight. To serve, remove pickle with Creamy chicken and rice Combine ingredients in a baking dish. Lay chicken breasts over other ingredients. Drizzle butter over top. Cover and bake 350 degrees. Approximately 1.5 hours. 10 minute szechuan chicken Cut chicken *(these are 1/2 breasts, as you buy them in the market) into 1 1/2 inch cubes. Lightly toss with cornstarch in bag to coat. Heat oil in skillet or wok; stir-fry chicken and garlic until lightly browned. Add soy sauce, vinegar, sugar and water. Tom jones' curried chicken 1/4 ts Ground saffron 1/4 ts Ground ginger 1 TB Curry powder 2 TB Soy sauce 2 md Yellow onions -- chopped 2 Garlic cloves -- pressed 3 TB Vegetable oil 1/2 ts Ground red pepper : Chicken wonton soup Place the chicken breast, 5 oz of the prawn tails, the ginger, and spring onions in a food processor and process for 2-3 minutes. Add the egg, oyster sauce and seasoning and process briefly. Set aside. Place 8 wonton wrappers at a time on a surfac Barbecued chicken in a bag Combine the water, ketchup, brown sugar, vinegar, Worcestershire sauce, butter, lemon juice, mustard, chili powder, and paprika in a 2-quart saucepan. Cook, over medium heat, until the mixture comes to a boil, then remove from the heat. Combine the flour Paella ( spanish chicken seafood casserole ) Shell, devein and butterfly the shrimp. Scrub mussels and clams and soak in several different changes of water until needed. Cut chinese sausage in thin diagonal slices and steam, 15 minutes. Pre-heat the oven to 350/F. Combine the chicken, chili sauce an