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4 servings1/2 cup CRISCO Shortening 1 broiler-fryer chicken (about 3 pounds), cut in pieces 1 teaspoon salt 1/4 teaspoon pepper 2 tablespoons all-purpose flour 1 cup chicken broth 1-1/2 teaspoons dry mustard 1/4 teaspoon paprika 2 teaspoons Worcestershire sauce 2 teaspoons catsup Cooked rice Melt Crisco in a large skillet, add chicken pieces, and brown on all sides. Remove chicken from skillet; sprinkle with salt and pepper. Add flour to fat in skillet and stir until blended. Add broth gradually, stirring until smooth. Cook and stir until thickened. Blend in dry mustard, paprika, Worcestershire sauce, and catsup. Return chicken to skillet. Simmer covered for 30 minutes or until chicken is tender. Serve with rice. |
