Recipes | Milk Chicken

Milk Chicken

Recipes - Milk Chicken

My mother got this recipe from a restaurant in Kansas City, Missouri over thirty-five years ago, called Stephenson’s Apple Orchard. Unfortunately, it’s no longer in operation. This is one of my favorite chicken dishes and so easy to make.

Ingredients:

  • 2 or 3 large bone-in chicken breasts
  • 1 cup flour
  • 1 tablespoon kosher salt
  • 1 teaspoon paprika
  • ½ teaspoon pepper
  • ½ cup (1 stick) butter
  • 3 cups milk

Directions:

Preheat oven to 425 degrees. Mix flour and spices together. Dip chicken breasts in water and coat with flour mixture. Put chicken skin side up in large baking dish. Dot with butter. Bake for 30 minutes or until chicken is golden brown. Remove from oven and pour milk around the chicken. Cover with aluminum foil and return to oven. Reduce heat to 350 degrees and bake 45 minutes. (See note below.) Note: I prefer to cook this longer, another 1 to 11/2 hours so that that the meat is practically falling off the bone. This also allows the milk sauce to thicken. Serve over rice or mashed potatoes.

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