| 1 | Pour milk into shallow bowl. |
| 2 | Dip each cicken piece in milk and place on piece of waxed paper. |
| 3 | Sprinkle lightly with salt and pepper. |
| 4 | Sprinkle flour over chicken and turn pieces to coat completely. |
| 5 | Pat flour onto chicken, then shake to remove excess. |
| 6 | Heat oven to 375 degrees Heat 2 tb butter and 1 tb oil in large heavy ovenproof skillet over medium-high heat. |
| 7 | When foam subsides, arrange chicken skin side down in skillet and saute until browned, 4-5 minutes each side. |
| 8 | Remove breast meat from skillet and set aside. |
| 9 | Heat additional 2 tb butter and 1 tb oil in small pan until butter melts. |
| 10 | Bast chicken in skillet with drops of butter and oil. |
| 11 | Bake 10 minutes, basting again after 5 minutes. |
| 12 | Turn chicken, add breast pieces, and baste again. |
| 13 | Bake 10-20 minutes longer, basting and turning chicken every 5 minutes. |
| 14 | Chicken is done if juices run clear yellow with no trace of pink when thigh is pierced with fork. |
| 15 | Transfer chicken to platter and keep warm in turned-off oven with door ajar. |
| 16 | Pour excess fat from skillet. |
| 17 | Add shallot and cook, stirring constantly, over medium heat. |
| 18 | Pour in wine and broth; heat to boiling, scraping up roasting juices. |
| 19 | Boil rapidly until reduced to consistency of light syrup. |
| 20 | Remove from heat an dseason to taste with salt and pepper. |
| 21 | If desired, add 2 tb butter for enrichment and swirl until melted into sauce. |
| 22 | Transfer sauce to serving bowl. |
| 23 | Serve chicken warm or at room temperature. |
| 24 | Serves 4 441 calories per serving: 34% protein, 59% fat, 7% carbohydrate; 442 mg sodium. good food 01/87 |
