of butter is to place them in a large, microwaveable tupperware cup and microwave them for + seconds. by doing this, you don't have to go through the hastle of cutting the butter. also, in place of sifting the flour mixture, all you need to do is whisk it. whisking produces the exact same effect/texture...
in a oven. the broiler rack allows alot of the fat to drip off. line the bottom with foil and spray the rack with pam before placing chicken pieces on top, clean up is a breeze. i too like a bit of dill in my chicken coating and i use ordinary flour instead of bread crumbs. i also add a generous portion...
chocolate chips and butter in a microwave-safe bowl. melt on high power in the microwave for -second intervals until the chips are fully melted, stirring every seconds. mix the sugar and vanilla into the butter/chocolate mixture, and then add eggs, one at a time, beating after each addition. fold in the flour...
be sure to try it with the gravey...after the chicken is done cooking add t butter and melt it then add t flour and use a spatula or whisk to stir the flour and scrape up the chicken bits the darker the rue the better then whisk in about a cup and a half of chicken stock more or less depending on how...