City Chicken
Simple City Chicken

City Chicken

1-1/4 pounds pork loin, cut into 1 inch cubes
2 cups chicken broth
1-1/2 cups all-purpose flour for coating
salt and pepper to taste
1 pinch dried thyme
1 bay leaf

Mix salt, pepper and flour in a bowl. Coat pork cubes with flour mixture.
Slide pork onto skewers In a skillet, brown pork skewers on all sides in a
small amount of vegetable oil. Drain off excess oil. Add chicken broth,
thyme and bay leaf to skillet. Scrape up the brown bits and leave in
skillet. Reduce heat and simmer about 1 hour or until meat is tender and
sauce has thickened. Serve over rice, noodles, or mashed potatoes. 4
servings.


Simple City Chicken

4 lb. pork loin roast
Italian bread crumbs
1 package. onion soup
2 eggs

Cut pork into 2 inch cube. Put cubes on sticks. Dip in beaten egg. Roll in
bread crumbs and fry in skillet until golden brown. In baking pan add
onion soup and enough water to half way cover meat. Bake 3 hours at 275
degrees. 6 - 8 servings

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