Portion Size: 3 oz. without bone or 5 oz. with bone

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 cup flour
2  (2 1/2-3 pound) whole chickens, cut up
2 tablespoons oil
1 large onion, chopped
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped celery
1 (12 oz.) can fat free evaporated milk
1 cup low sodium chicken broth
1 1/2 cup water
1/4 cup chopped pimento

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In plastic paper bag combine flour, salt, and pepper. Add chicken; shake to coat.
2	In large skillet cook chicken in hot oil about 15 minutes, turning as necessary to brown evenly.
3	Transfer chicken to baking dish.
4	In same skillet cook celery and onion till tender; drain off fat.
5	Stir in evaporated milk, chicken broth, water, and pimiento; pour over chicken.
6	Cover and bake in 350-degree oven 1 hour or till tender.	Cook until internal temperature reaches 165 degrees F.