In case y’all aren’t all poultried out after finishing your Thanksgiving leftovers, I thought I would post another thing that works for me: jazzing up boring chicken.
When my brother and I were kids, my family took a homeschool field trip to the Wycliffe museum in North Carolina (if you find yourself in that neck of the woods, check it out, it’s really neat as I recall), and stayed with my mom’s friend Ann Belk. For dinner one night, Mrs. Belk served us a really scrumptious chicken dish and my brother and I LOVED IT. We begged mom to get the recipe.
Here it is: a decidedly non-boring but surprisingly easy recipe. For other Works For Me Wednesday ideas, check out Rocks In My Dryer.
Ann Belk’s Chicken
6 chicken breast halves, cut into strips (or use mixed pieces)
2 eggs, well beaten
1/2 teaspoon salt
1 cup fine bread crumbs (I would use a little more than a cup)
1 stick butter (do not add more, even if you double the recipe)
1/2 pound fresh mushrooms, sliced (note: mushrooms are on big sale at Meijer this week!)
4 ounces Gruyere cheese, shredded
1 cup chicken stock
juice of 1 lemon
Marinate chicken in egg and salt for one hour. Roll chicken in bread crumbs to coat. Brown the chicken lightly in the butter, and place in a 1.5 quart casserole dish. Spread sliced mushrooms over the chicken in the casserole dish. Sprinkle the cheese over the mushrooms. Pour the chicken stock over all of it. Bake at 350 degrees for 30 minutes or until bubbly. Pour the fresh lemon juice over the casserole before serving.
This dish is great served over wild rice with a green vegetable and a salad. Works for me this Wednesday!