Chicken Pudding

• 1 2/3 cup all-purpose flour
• 1/2 tsp. each salt and pepper
• 1 broiler-fryer chicken (2 1/2 to 3 lbs.) skinned and cut into 8 pieces
• 1 Tbsp. olive oil
• 3 Tbsp. minced parsley
• 4 cups chicken stock
• 1 large egg
• 2 large egg whites
• 1 cup. low-fat milk
• 3 Tbsp. unsalted butter, melted
• 3 Tbsp. chopped fresh thyme or 1/4 tsp. dried thyme leaves

1. 1.
2. On wax paper, combine 1/3 cup of the flour, 1/4 tsp. of the salt, and the pepper.
3. Coat chicken with this mixture.
4. In a deep, 12-inch nonstick skillet, heat the oil over moderately high heat.
5. Add the chicken and cook for 4 minutes on each side or until browned.
6. Add the stock and bring to a boil.
7. Lower the heat, cover, and simmer for 15 minutes.
8. Transfer to a buttered 13 X 9 X 3 inch baking dish reserving the stock.

allpurpose, salt, chicken, olive oil, parsley, chicken stock, egg, egg whites, lowfat milk, unsalted butter, thyme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=37683 (may not work)