Recipe: Chicken in a Skillet (using evaporated milk) (Carnation, 1974)

CHICKEN IN A SKILLET

2 tablespoons butter
2 tablespoons shortening
2 1/2 pounds frying chicken pieces
3 tablespoons flour
1 (10 1/2 oz.) can condensed cream of chicken soup
1/2 cup chopped celery
1 cup undiluted Carnation Evaporated Milk
1/4 teaspoon poultry seasoning
6 to 8 peeled carrots
6 to 8 small peeled white onions
2 tablespoons chopped parsley (for garnish)

Melt butter and shortening in 10-inch frying pan. Roll chicken in flour. Brown in frying pan. Remove extra fat from pan.

Mix chicken soup, celery, evaporated milk, and poultry seasoning; blend well. Pour over chicken.

Cut carrots in half lengthwise. Partially cook carrots and onions in small amount of salted boiling water.

Place vegetables around chicken. Heat to boiling, then reduce heat to low. Cover and simmer until chicken and vegetables are tender (35-45 minutes).

Top with parsley; serve with cooked rice.

Makes 4 servings
Source: Recipe booklet: 38 Answers to What's Cooking, Carnation Company, 1974