Bake-and-leave chicken

Yield: 1 Servings

Measure Ingredient
1 \N Stick margerine
6 tablespoons Lemon juice
½ pounds Mushrooms; thinly sliced
3 \N Whole chicken breasts; (about 10 oz. each) halved
1 \N Broiler-fryer; (about 3 1/2 lbs) cut up
\N \N Paprika
\N \N Pepper

Source: Family Circle or Women's Day magazine about 5 years ago Bake at 250 degrees F. for 1 hr and 45 min;then at 400 degrees F. for 15 min.

l. Melt butter in a large shallow roasting pan that is large enough to hold all the chicken in a single layer. Spoon out and reserve 2 tbsp. of the melted butter. Stir lemon juice into butter remaining in roasting pan.

2. Saute mushrooms in reserved butter in a large skillet, about 3 min. or until lightly browned.

3. Arrange chicken in a single layer in pan. Turn over in the butter mixture so all sides are evenly coated. Spoon mushrooms over chicken;then sprinkle with paprika and pepper. Cover pan with foil. Note:for extra zing,sprinkle some grated lemon rind over also.

Note:Chicken may be prepared up to this point as much as a day ahead of time. Refrig. until ready to bake.

4. Bake in a very slow oven (250) for 1 hr,45 min. Uncover, raise temp. to hot(400) and bake about 15 min. longer or until chicken is golden brown.

5. Remove chicken from oven to large heated platter. Pour pan drippings(gravy may be thickened, if you like)into a sauceboat, to pass with chicken. Serve with brown rice, if you wish.

Posted to JEWISH-FOOD digest by "Bobbi Bernstein" <bobbi707@...> on Nov 12, 1998, converted by MM_Buster v2.0l.

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