“This IS the chicken recipe of all chicken recipes. I don't know what makes this recipe so different but it just is so good. My cousin shared this with me years ago and I wanted to post this before it got lost in the shuffle. Might have come from Vincent Price's cookbook.”
1hr 20mins

Ingredients Nutrition


  1. Mix up the breading ingredients (bread, cheese, garlic salt) and you can put that in the refrigerator and in the meantime, beat up 2 eggs with 1/3 cup milk.
  2. Place chicken breasts in the egg and milk mixture and let rest for 10 minutes.
  3. Put breading on wax paper and bread the breasts.
  4. Fry in skillet on medium heat 5 minutes per side til golden brown.
  5. Throw in skillet some carrots, celery, parsley.
  6. Dump in 1 cup chicken broth, not covering breasts completely (so the top of the breasts stay breaded and golden brown; you don't want to rinse off the breading with this broth).
  7. Simmer breasts for an hour til tender and serve the cooked carrots and celery with breasts.

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