Our Big Family Kitchen

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City Chicken

By Dorothy 'Gramie' (MacNamara) Leusch·Originally from Aunt Laura's 2003 cookbook

Ingredients

  • 6 Sticks of Veal and Pork Cubes, not breaded
  • 1 Can Cream of Chicken Soup
  • 1 1/2 Cups Water
  • Thyme, to taste
  • Onion Powder, to taste
  • 2 Teaspoons Butter
  • 1 Can of Cream of Mushroom Soup
  • Peanut Oil
  • Seasoned Flour [add salt, pepper, garlic powder]
  • Basil, to taste
  • Garlic Powder, to taste

Method

  1. Dredge the meat in the seasoned flour and brown in the butter and oil.
  2. Add the herbs, the soups and the water.
  3. Cover and cook over low heat for 45 minutes.
  4. Serve with mashed potatoes, rice or noodles.

Family note

This was my choice for my birthday dinner, always. And yes, I preferred the mashed potatoes!