CHICKEN MARYLAND RECIPES RECIPES

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CHICKEN MARYLAND RECIPE | VISITMARYLAND.ORG



Chicken Maryland Recipe | VisitMaryland.org image

You used to have to wait for months with an “R” in them to enjoy this Chesapeake staple, but with more and more Maryland oyster farmers working the bay, this is a dish best served year round.

Total Time 60 minutes

Yield 4

Number Of Ingredients 8

1 chicken, quartered
1 cup flour
1 egg
2 tablespoons water
1 cup breadcrumbs
½ tablespoon celery seed
salt and pepper to taste
¼ cup clarified butter or oil

Steps:

  • Place flour in a bowl. Mix egg and water in a separate bowl. Mix bread crumbs, celery seed, salt and pepper in a third bowl. Dredge chicken pieces in flour first, then the egg mixture, then the bread crumbs.
  • Fry chicken in hot oil until internal temperature is 165 degrees (read with a food thermometer) or until juices run clear when pierced with a fork.

Nutrition Facts : Calories

CLASSIC CHICKEN MARYLAND RECIPE - FOOD.COM



Classic Chicken Maryland Recipe - Food.com image

This rich, delicious dish will leave you and your sweetie feeling very satisfied. It'll be on the table in no time so it's useful for a quick weeknight meal. I designed this for 2 but you can easily double or even triple this for a larger group. Serve over rice, pasta or biscuits.

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 2 serving(s)

Number Of Ingredients 9

8 ounces chicken breasts, boneless, skinless
1/4 cup flour
1 tablespoon olive oil
1 tablespoon butter
8 ounces heavy cream
4 ounces white wine
2 teaspoons Dijon mustard
salt and pepper
4 ounces lump crabmeat

Steps:

  • In a medium skillet, melt butter and heat together with olive oil.
  • Meanwhile, fillet chicken breasts so they are thinner and dredge in the flour seasoned to your taste with salt, pepper and garlic powder.
  • Saute chicken in hot butter/oil until golden brown on both sides, about 7 minutes per side.
  • Add cream, wine, dijon mustard, salt and pepper to taste and crabmeat. Simmer 5 minutes. Serve over rice.
  • If serving over biscuits, remove the chicken from the pan after browning and dice into chunks then return to pan and proceed with the rest as written.

Nutrition Facts : Calories 907.1, FatContent 68.1, SaturatedFatContent 35.2, CholesterolContent 294.2, SodiumContent 432.4, CarbohydrateContent 18.3, FiberContent 0.6, SugarContent 1.1, ProteinContent 40.7

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Chicken a la Maryland is none other than famous fried chicken. This Maryland chicken recipe is a loosely adapted take on Escoffier's version in Ma Cuisine, in which he dredges the chicken in flour, eggs, and breadcrumbs, and then fries it in butter.Trivia: Chicken a la Maryland, presumably prepared with a decidedly French twist, was offered on the very last menu of the doomed Titanic voyage in 1912. The dish was served in first class and possibly second class (third class had much less fancy foods and would be unlikely to have had this dish). 
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Apr 11, 2012 · Chicken à la Maryland is fried boneless chicken that is dressed with a gravy and accompanied by bananas. It is said that this famous dish was prepared with a decidedly French twist and offered on the first-class menu of the doomed Titanic voyage in 1912. Thankfully, the recipe survived, and it was one of the greatest chefs of the 20th century who helped make it popular, even if the recipe ...
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Cut chicken into serving pieces. Wash and dry. Roll in seasoned flour, dip in egg, slightly beaten with 2 tablespoons water. Roll in bread crumbs and place in well greased pan or casserole. Bake in hot oven, 400 degrees, for 45 to 60 minutes, or until tender, basting frequently with hot mixture of butter, 2 tablespoons water and lemon juice.
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