Summer of ’78 Continued…

I went to the Junior League of Jackson, MS web page and this is what they had to say about Southern Sideboards. Celebrating traditional Deep South cooking, over 450,000 copies of Southern Sideboards have been sold since 1978. Now in its 18th printing, it has earned a place among the best-selling Junior League cookbooks in America. They also noted they are sold out. I suspect Amazon is the best source as I saw plenty, both new and used there. My edition was 4th printing.

Appetizers, soups, salads, breads beverages,salad dressings, pickles and jellies are just a few of the sections for starters. Game, eggs, cheese and grain and then….poultry. Yes, that is where I will start. It is October and fall is in the air and chicken is a great change from bar-b-que. Let’s start with Chicken Breasts Supreme by Mrs.Robert B Mims.

Chicken Breasts Supreme

  • ¼ cup flour
  • 2½ teaspoons salt
  • 1  teaspoon paprika
  • 6 whole chicken breast, halved and skinned
  • ¼ cup butter
  • 1/3 cup water
  • 4 teaspoons cornstarch
  • 3 cups half and half cream, divided
  • ½ cup cooking sherry
  • 2 teaspoons grated lemon rind
  • 2 Tablespoons lemon juice
  • 1 cup grated Swiss cheese
  • ½ cup chopped parsley

Combine flour, salt and paprika on wax paper and coat chicken breasts. In large skillet melt butter and lightly brown chicken. Add water and simmer 30 minutes or until chicken is almost tender. Arrange breasts in 9 X13 inch baking dish. Mix cornstarch and ¼ cup cream and stir into drippings in skillet. Stir over low heat, gradually adding remaining cream, until thickened. Add sherry, lemon rind and juice. Pour sauce over chicken and bake covered at 350°F for 35 minutes. Uncover, sprinkle grated cheese and parsley over top and continue to bake until cheese bubbles. May be frozen after sauce is added if boneless chicken breasts are used. Serve hot with rice and green vegetables. Serves 12.

Nona’s Tip: This serves 12, so can easily be cut down by using fewer chicken breasts. The sauce could be cut in half with using 1½ cups cream and 2 teaspoons cornstarch. Use your best judgement and taste test as you go along is always the best indicator. When adjusting seasonings, keep a couple of clean spoons handy for taste test.

I freeze chicken with bone in, so I am not sure the reasoning on her tip. According to all the Google results it is safe. Also, when making the sauce, I would not use half and half straight from the refrigerator. I would measure it out and let it come to room temperature to prevent it from curdling.

Cooking Tip: Creamed chicken or turkey dishes will freeze, except those containing hard-cooked eggs.

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