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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Butter Baked Chicken
Contributed by: Jeannette Martin
  • 1 frying chicken
  • 11â�„4 cup evaporated milk, divided
  • 1 cup flour
  • 11â�„2 tsp. salt
  • 1â�„8 tsp. pepper
  • 1â�„4 cup butter
  • 1 can cream of chicken soup
  • 1â�„2 cup water
Preheat oven to 425 degrees. Cut chicken. Pour 1�2 cup evaporated milk into pie plate or other low dish. Mix flour, salt and pepper and place in another pie plate or low dish. Dip chicken pieces in evaporated milk and then roll in flour mixture. Melt butter in 13� x 9� baking dish. Put chicken in dish, skin-side down. Bake uncovered for 30 minutes.
Meanwhile, mix 3�4 cup evaporated milk with soup and water. Turn chicken and pour soup mixture around it into pan. Bake 30 minutes longer or until drumstick is tender when pierced with a fork. Serves four.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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