Carroll S, City Chicken was called just that because the veal and pork were so much cheaper than chicken at that time ? long ago ? and if you make this recipe for City Chicken you will find it tastes like chicken! They even look like chicken legs! This recipe is also called Mock Chicken in some places. I am enclosing my version of this recipe. It is very much T & T and very good! By the way, I use a large electric skillet.

City Chicken

2 lbs. boneless pork (tenderloin), cubed
1/2 c. flour
1/2 tsp. garlic powder
1/4 tsp. pepper
1/4 c. butter
3 Tbl. olive oil
1 envelope dry onion soup mix
1 (14 1/2 oz.) can chicken broth
1 c. water
hot mashed potatoes
small wood skewers (soaked in water prior to use)

Combine flour, garlic powder and pepper and toss in pork cubes. Thread pork cubes on skewers. In a large skillet, heat butter and oil over med. heat. Brown kabobs, turning frequently; drain. Sprinkle with soup mix. Add broth and water and reduce heat. Cover and simmer 1 hour or until tender. Serve with or over hot mashed potatoes. 4 to 6 servings posted under Old Time Recipes and Pork sections of Nancy?s message board.
Chris in NM

http://www.nancyskitchen.com