SIZZLING CHICKEN INASAL WITH GRAVY


Ingredients:

2 (500 g each) packs MAGNOLIA CHICKEN TIMPLADOS INASAL, thawed
4 cups water
1/2 bar MAGNOLIA BUTTER-LICIOUS! SALTED
2 tbsp MAGNOLIA ALL PURPOSE FLOUR
1/8 tsp iodized fine salt
1/8 tsp pepper

Procedure:

  1. Drain chicken and reserve marinade. Set aside. Meantime, in a pot, boil water and add chicken inasal. Cover and simmer for 12 minutes. Once cooked through, drain chicken and combine chicken stock with marinade and set aside. Pat dry chicken with paper towels or air dry chicken on a rack for 5 to 10 minutes. 
  2. In a pan, melt butter blend and pan-fry chicken until skin browns. Set aside. 
  3. In the same pan, add flour and cook until lightly browned and pasty.
  4. Gradually pour in chicken stock with marinade while whisking to prevent lumps. Simmer over low heat, while stirring continuously, until sauce is reduced and slightly thickens. Season with salt and pepper
  5. Place chicken on a hot sizzling plate and pour sauce on top.

Makes 4 servings.
(Yield: 4 pc chicken & 2 cups of gravy/1 pc chicken and 1/2 cup gravy)

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