Helen Mary’s Chicken
This week I am working from the Southern Sideboard Cookbook which I have had for 34 years. It is from the Junior League of Jackson, Mississippi. I decided to work with poultry first as so many chicken recipes call for rice and a can of cream soup. This one does use soups, but it is a step up from what you normally find. It was submitted by Mrs.Thomas M. Elzen and instructions are exactly as she stated.
- 8 half chicken breasts
- Salt and pepper
- 1 (10½ ounce) cream of mushroom soup
- 1 (10½ ounce) cream of celery soup
- ½ cup of butter or margarine, melted
- 1 teaspoon horseradish
- 1 Tablespoon Worcestershire sauce
- ½ cup lemon juice
- 1 large onion sliced
- 1½ tomatoes, sliced
- 1 (15 ounce) can whole potatoes, drained
- 1 (4 ounce) can sliced mushrooms, drained
- 1 (14 ounce ) can artichoke hearts, drained
- chopped fresh parsley
Sprinkle chicken breasts with salt and pepper and browns them in a 375°F oven in a 9 X 13 inch Pyrex dish.Mix thoroughly the mushroom and celery soups, butter, horseradish, Worcestershire sauce, lemon juice and additional salt and pepper to make a sauce. To chicken add the onion, tomatoes, potatoes, mushrooms and artichokes. Sprinkle parsley on top. Pour sauce over this and cook 2 hours at 300°F. Delicious served over noodles. Serves 8
Soups and Worcestershire sauce have salt in them, so taste before adding additional salt. Mrs. Elzen didn’t specify bone in or boneless breast. I would suggest boneless if possible. Actually, I think I did the parsley last.
Chicken Island Supreme
- i broiler-fryer chicken, cut in parts
- 3 Tablespoon fresh grated ginger root
- 1 lemon sliced
- 1 teaspoon sale
- 1 teaspoon Accent
- 1/2 teaspoon ground mace
- 1/4 teaspoon curry powder
- 1/4 teaspoon black pepper
- 1/4 cup Mazola corn oil
- 1/4 cup water
Place chicken in shallow baking dish in single layer, skin side up. Sprinkle over all ginger root, lemon salt, Accent, mace, curry powder and pepper. Pour over corn oil and water. Bake in 350°F oven, covered, 1/2 hour. Remover cover and add more water, if necessary. Continue baking until chicken is well browned, about 1/2 hour or until fork can be inserted with ease. Serves 4.
This was submitted by : Mrs.Margaret L. Gutierrez, Biloxi, Mississippi. This recipe was the Mississippi state winner and was entered in the 1977 National Chicken Cooking Contest held in Jackson in July of that year.
I use skinned parts. If i use whole chicken, cut up, I use the back and neck to make stock with for future use. I also use canola oil and no Accent. I sure Accent is still sold, but is of little value in most recipes in my opinion. I usually up the curry powder to 1/2 teaspoon instead of 1/4th. One should always use a meat thermometer to test for doneness. The recommended internal temperature for chicken is 165°F.
1 (3½ pound) chicken will give 3 cups diced cooked chicken