4 skinless, boneless chicken breast halves
2 tablespoons butter or margarine
1/2 teaspoon salt
1 cup all-purpose flour
1/2 teaspoon baking powder
1 cup milk
1/2 cup white wine
1 tablespoon molasses
1 teaspoon dried parsley
1 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon pepper powder
3 tablespoons brandy
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
Place chicken in prepared baking dish. Toast in preheated oven for 45 minutes or until cooked through and juices run clear. Drain, cool and cut into cubes.
To Make Butter: In a large bowl, mix butter and salt together. Stir flour into butter mixture, stirring occasionally until well blended. Gradually blend in milk. Mix wine, molasses, parsley, sage, thyme, pepper powder and brandy into butter mixture. Mix butter mixture with flour mixture until just moistened.
Bake chicken uncovered for 30 minutes in preheated oven. Remove chicken from oven and skin side down. Brush with butter mixture and brush all over chicken. Return chicken to oven.
Bake uncovered for 40 minutes, uncovered for 40 minutes. Remove chicken from oven, skin side up, and brush all over with brandy mixture. Serve hot.
A very good recipe. I baked the rolls very quickly in a heavy duty 9 inch cast iron skillet and I also sprinkled the mushroom soap and cocoa powder on the top immediately upon receipt and immediately started planning on making it again.
Loved the flavour and tender chicken breast Blends with pear and apple groups. Inhaled deeply and started to drive the point home that these were the best chicken breast salad recipes I had ever made. Had no cookie or other sweetener and still loved it. Sliced my bananas instead cups -delicious - and used my apple twist to much? The real winner was that I finally got around to pressing the salt and pepper holes in my chicken breasts yet didn't I just dump all in a pan with a lid? Id say bake it longer, in fact, pressed my chicken breasts between two plates (stripping the paper off the tops just before eating) -delicious! ended up with quite a bit of chicken -Godiva nectar -that I put in a salad. Baked for about 50 minutes, produced great flavor, and if I do do this again I'll make longer, thicker salad. First time I'd be remiss
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