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baked chicken in butter & cream

(2 ratings)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

I first tasted this awesome recipe while visiting family in Kansas City Missouri, it is /was from a famous restaurant there called Stephesons Restaurant. I fell in love with it, then I found out they had a little cookbook, and the recipe was in it, I had to have it. I understand the restaurant has since closed, but I am still enjoying the recipe because I have the cookbook, I did make a couple of changes to the recipe, but it is good anyway you serve it in my book. It is definately a family favorite.

(2 ratings)
yield 4 -6 depending on appetite
prep time 15 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For baked chicken in butter & cream

  • 8
    pieces chicken parts of your choice
  • 1/2 c
    flour
  • 1 1/2 tsp
    seasoned salt
  • 1 tsp
    paprika
  • 1/4 -1/2 tsp
    black pepper
  • 2 tsp
    garlic powder
  • 1 tsp
    rosemary leaves, optional
  • 1/2 stick
    butter
  • 1 1/2 c
    warm/hot milk evaporated or regular
  • 1 can
    cream of chicken soup (optional)

How To Make baked chicken in butter & cream

  • 1
    PREHEAT OVEN TO 425 DEGREES F. Spray a 9X13 X2 inch size pan with non stick cooking spray & set aside till needed.Mix flour and spices together in a reclosable zip lock bag. Dip chicken in water to moisten so flour will stick to chicken. Place one to two pieces of chicken in bag at a time. Shake well to coat with flour.
  • 2
    Place chicken parts in prepared pan with skin side facing up. Dot each piece with 1 or 2 pats of butter. Bake UNCOVERED in preheated 425 degree F. oven for 30 minutes, or until pieces are golden brown & crisp.
  • 3
    Remove pan from oven, Heat milk in microwave till hot & pour milk carefully around the base of chicken parts. COVER with aluminum foil & seal pan tightly. Reduce heat to 350 degrees F. Return to oven and bake at 350 degrees F. for 45 additional minutes or until juices run clear.
  • 4
    Note you can add 1 can of cream of chicken soup undiluted when you add the hot milk to give you more gravy. Serve over rice, mashed potatoes or noodles with biscuits or hot dinner rolls.
  • 5
    Please note: Original recipe called for non fat powdered milk, but I find it easier to use evaporated or regular milk. Also sometimes I like to add the addition of sliced bell peppers, onions, & sliced mushrooms with the chicken during the last 45 minutes of cooking time.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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