Plantation Style Chicken

Thanks to Minette Greenman, who will always be loved as a beloved grandmother!

Ingredients:

½ cup (1 stick) plus 2 tablespoons butter or margarine melted
1/3 cup plus 3 tablespoons all-purpose flour, divided
1 teaspoon seasoned salt
1/8 teaspoon pepper
1 (2½ to 3 lb.) fryer chicken, cut up
5 cups Corn Chex* cereal crushed to 1/2/3 cups
½ cup chicken broth
1 -soy- parve milk
¼ teaspoon salt
¼ teaspoon pepper
1 teaspoon parsley flakes

Directions: Preheat oven to 400F. Combine butter, 1/3 cup flour, seasoned salt and pepper. Dip chicken pieces in butter mixture. Roll in Chex crumbs. Place chicken in shallow baking dish. Let stand 10 minutes. Bake 50 to 55 minutes or until browned and crisp. Remove from oven, reserving 2 tablespoons drippings. Place chicken on oven-proof serving platter. Keep warm in oven (150F to 200F), if desired. In saucepan combine reserved chicken drippings and remaining 3 tablespoons flour over medium heat. Gradually stir in broth, milk, salt; pepper and parsley. Stir and heat until thickened and bubbly. Stir and heat until thickened and bubbly. Pour over chicken. Serve immediately.

*Measure and crush cereal in glass measuring cup.

Makes 8 to 10 pieces.