Original sentence: " Milk or cream is often added during this step to create a white cream pan gravy, also a Maryland characteristic.A recipe for "Chicken A la Maryland" exists in Escoffier's landmark cookbook "Ma Cuisine".Chicken Maryland or Maryland Chicken is a dish with various interpretations, depending on the country of origin.Contrary to the initial paragraph of this article, it is a historic recipe or, more accurately, method, associated with the State of Maryland in the United States.For Reference see John Shields, Chesapeake Bay Cooking (Broadway 1998).In the United States, Maryland Chicken is basically fried chicken served with a cream gravy.It is not necessarily known in the U.Often the chicken in marinated in a buttermilk marinade.The most common elements are: chicken pieces which have been breaded and fried or baked; corn fritters/hush-puppies, and cooked bananas.The primary factor which distinguishes Maryland Fried Chicken from other Southern Fried Chicken is that rather than "deep fry" the chicken in several inches of oil or shortening, the chicken in pan-fried in a (traditionally cast-iron) skillet and is covered tightly after the initial browning so that the chicken actually "steams" as the skin and outer portion "fry.There is no canonical, or "central" version (contrast Caesar salad or Beef Wellington, both fairly standardized).state of Maryland, and is not considered a native dish thereof
Edited sentence: A recipe for "Chicken a la Maryland" exists in Escoffier's landmark cookbook "Ma Cuisine", but there is no canonical version.Chicken Maryland or Maryland Chicken is a historic dish associated with the U.In its home base, it consists of fried chicken served with a cream gravy.Milk or cream is often added during this step to create a white cream pan gravy, also a Maryland characteristic.Often the chicken is marinated in a buttermilk marinade.The primary factor which distinguishes Maryland fried chicken from other Southern fried chicken is that rather than cooking the chicken in several inches of oil or shortening, the chicken in pan-fried in a (traditionally cast-iron) skillet and covered tightly after the initial browning so that the chicken actually steams as the skin and outer portion fry.state of Maryland