Chicken Imperial A' La Laura |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A web search for Chicken Imperial fetches up many different dishes that are nothing like this one, which was given to me by a dear departed friend. I make it every year on her birthday, remember all her wonderful ways, and serve it over rice to my grateful husband with a crisp salad of fresh greens! (Vegetarian confession: I have used the same marinade on slices of baked firm-style tofu, and it's absolutely delicious!) Ingredients:
4 bone-in skinless chicken breasts |
1 teaspoon salt |
fresh ground pepper |
1/2 cup melted butter |
1 tablespoon worcestershire sauce |
1/4 teaspoon paprika |
1 teaspoon dried oregano |
2 teaspoons curry powder |
1/4 teaspoon dried mustard |
1 teaspoon tabasco sauce |
1/4 cup sherry wine |
1/4 cup fresh parsley, minced |
Directions:
1. Salt and pepper chicken breasts.
2. Heat butter in skillet. Saute' chicken breast on both sides to brown. Transfer to ovenproof glass baking dish.
3. Mix remaining ingredients into skillet dripping, blend well, and pour over chicken. Bake at 350 for 30 minutes, until tender.
4. Serve over rice with pan juices.
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