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Working with the knife close to the rib cage on the ﬁrst side, cut breast and wing in 1 piece from the rib cage. Slice the breast into 2 pieces, leaving some breast meat attached to the wing end so the portions are of roughly equal size. Repeat with the other side.
Combine salt, pepper, nutmeg, mace and marjoram, and sprinkle on the meat. This is a ﬂavorful mix; you may want to use only half, reserving the rest for another time, or to incorporate into the sauce.
Place the chicken pieces in a large frying pan with a lid. Pour the cream, milk or mixture of both over the chicken, lifting the pieces to make sure it ﬂows under the chicken as well.
Cook over medium heat until the liquid begins to bubble, then lower the heat and cover. Simmer until the chicken is fork tender, about 30 minutes. Remove the chicken to a platter and keep warm. Mash the butter and ﬂour together with a fork and add, bit by bit, to the pan liquids. Continue to cook, stirring frequently, until this sauce thickens.
Return the chicken to the sauce. Place thinly sliced ham around the edges of the platter, if desired. Serve with biscuits.
Nutrition information per each of 8 servings:
Calories 310 Fat 23 g Sodium 150 mg
Carbohydrates 4 g Saturated fat 13 g Calcium 47 mg
Protein 21 g Cholesterol 122 mg Dietary fiber 0 g
Diabetic exchanges per serving: ½ other carb, 3 lean meat, 3 fat.