Kaylor'S Shanghi Chicken

Name: Kaylor'S Shanghi Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 chicken, quartered; 3 Tbsp. flour; 1/4 tsp. paprika; 1/4 tsp. salt; 1/4 tsp. pepper; 2 Tbsp. shortening; 3 large onions, sliced; 1 c. Campbell's golden mushroom soup; 1/2 c. water; 1/2 c. dry white or red wine; 1 to 2 Tbsp. Gravy Master or soy sauce

Eats Now Editorial Team · 140 kcal · Meat & Poultry

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Kaylor'S Shanghi Chicken – a delicious recipe with chicken, flour, paprika, salt, pepper, shortening. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1 chicken, quartered
3 Tbsp. flour
1/4 tsp. paprika
1/4 tsp. salt
1/4 tsp. pepper
2 Tbsp. shortening
3 large onions, sliced
1 c. Campbell's golden mushroom soup
1/2 c. water
1/2 c. dry white or red wine
1 to 2 Tbsp. Gravy Master or soy sauce

1
Place chicken into plastic bag containing flour, paprika, salt and pepper.
2
Shake.
3
Brown chicken in large frying pan.
4
Remove; brown onions lightly.
5
Mix soup, water, wine and Gravy Master in frying pan.
6
Place chicken in frying pan.
7
Cover and simmer 1 to 1 1/2 hours, turning once, but basting with gravy while cooking.
8
If amount is doubled, use roasting pan at 350u00b0 in oven.

140

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 chicken, quartered, 3 Tbsp. flour, 1/4 tsp. paprika, 1/4 tsp. salt, and more.

Yes, Kaylor'S Shanghi Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
140 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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