My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, February 24, 2010

Chicken with Dried Beef

OMG! How long has it been since you had this, or have you ever? This was such a popular dish in the 70's and 80's. I'm going to post this just as it appeared in Southern Living. Take note that this recipe was for 3 servings. Back then a whole chicken breast was a nice serving for 1 person. Now with all the growth hormones and such it's not uncommon to see a chicken breast weigh a pound or more. Just another reason to buy free range or visit a organic farm that raises chickens. You are what you eat.

Chicken with Dried Beef
3 servings, more like 6 servings

3 whole chicken breast
1 (8-ounce package or jar of dried beef, paper thin
6 strips bacon
1/2 pound fresh mushrooms
1 tablespoon butter
1 (10 2/4-ounce) can condensed cream of muhroom soup
2 tablespoons sherry (real sherry not cooking sherry)

Bone chicken breast, like that's going to happen, and cut in half; set aside. Arrange dried beef in shallow baking pan large enough to hold chicken in 1 layer. Wrap a strip of bacon around each breast half; arrange over beef.

Saute mushrooms in butter and spread over chicken. Combine soup and sherry, and mix until smooth; pour over chicken.

Cover baking pan with aluminum foil, and bake at 300 degrees F. for 2 hours. Uncover; increase heat to 350 degrees F. and bake an additional 20-30 minutes, basting several times.

NOTE: No seasoning is suggested; black pepper may be added, but do not add salt.

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