Baked Chicken Breasts Herman
Thursday Dinner - Gourmet
BAKED CHICKEN BREASTS HERMAN
2 boned chicken breasts
(about 1 1/2 pounds)
1/2 tsp. celery salt
1/2 tsp. mixed herbs
1 cup bouillon
3 tbs. dry white wine
tsp. minced onion
1/2 tsp. minced parsley
Preheat oven to 350 degrees
Remove all skin and visible
fat from chicken breasts; cut lengthwise into halves.
Rub chicken all over with mixture of the celery salt and mixed herbs.
Place in baking pan. Combine bouillon, wine, onion, parsley, and generous dash of
paprika, stir well, and pour over
Cover pan with foil and bake 25 minutes.
Remove foil, brush chicken with liquid in pan, and bake uncovered
15 minutes longer
or until chicken is tender to the fork.
Serve with juice. Serves 3 or 4.
Saturday Dinner - Gourmet
CHICKEN BAKE SAMM
2 1/2 - 3 pound chicken fryer, cut into eighths,
skin removed, fat scraped off
4 tbs. chicken bouillon
1/4 tsp. black pepper
2 sprigs chopped parsley
3/4 tsp. garlic salt
1 medium onion, sliced very thin
1 pound fresh mushrooms, sliced
3 tbs. water
2 tbs. thinly slivered almonds
Place chicken pieces in shallow baking pan, brush with bouillon and
on all sides 5 inches form broiler heat, turning often and keeping moist with bouillon.
Remove from broiler, and sprinkle
all over with pepper, parsley, oregano, and garlic salt.
Heat oven to 350 degrees (turn off broiler).
mushrooms, and water to chicken in pan, cover and bake
until chicken is tender and onions cooked through (about 3/4 to
Keep moist while baking, adding boiling water or bouillon if necessary.
Sprinkle slivered almonds over
top just before serving.
Chicken a L'Estragon
Wednesday Dinner - International "French"
CHICKEN A L'ESTRAGON
1/2 medium chicken breast, skin removed, no bones
1/2 cup chicken broth
chopped fresh or dry tarragon
1 tablespoon dry white wine mixed with 1 egg yolk
Salt, pepper, a pinch of paprika
oven to 350 degrees.
Coat an ovenproof dish with nonstick vegetable spray. Add 1/4 cup chicken broth.
in the broth and sprinkle with tarragon. Season to taste.
Wrap top and sides of dish with aluminum foil and place in oven;
bake 30 minutes.
Remove chicken, keep warm. Pour cooking juices into a small pan and add remaining
Bring to a boil. Quickly add wine-egg yolk mixture, mixing with a whisk until slightly thickened. Pour over chicken.
with more chopped tarragon if desired.
Marinated Turkey Parts
Saturday Dinner / Sunday Lunch
- Money Saver
MARINATED TURKEY PARTS
2 turkey drumsticks, if frozen, thaw or
2 turkey wings or 2 turkey
use *Lemon marinade for lamb or poultry
Wipe turkey parts with damp paper towel, trim off fat and superfluous
and place in baking pan just large enough to hold turkey in one layer.
Pour marinade over turkey parts, refrigerate
about 2 hours or overnight.
Turn parts occasionally and brush with marinade to keep moist and flavored.
hours before dinner, heat oven to 350 degrees, remove turkey from pan,
pour off marinade into a bowl, and place rack
Lay turkey on rack and roast for 2 hours, turning every 1/2 hour and brushing with marinade.
More, or less,
roasting time may be needed, depending on size of parts.
Wings will take less time than drumsticks or thighs.