NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
“It’s a sure sign of summer if the chair gets up when you do.” ~ Walter Winchell
We couldn’t see out the windows when we got up Sunday morning because they were so fogged over… a foretaste of the week to come… hot, steamy, rainy!
RECIPE OF THE WEEK
This week’s recipe is one which dates from my college years… and one which I include this week because it continues to be a family favorite and I have been chided that I haven’t posted it yet. My family simply calls it ‘White Chicken’ or ‘Good Chicken’. The original recipe called for Accent (MSG), which I no longer use… and I also usually eliminate the parsley at my family’s request. Their favorite meal also includes the rice and carrots in the related post linked below.
- 1 1/2 pounds chicken breasts
- 1/4 cup butter and/or olive oil
- 1/2 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1 tablespoon MSG (optional)
- 10 ounce can cream of chicken soup
- 6-8 ounces milk
- 1 tablespoon chopped flat-leaf parsley
Heat oven to 350 degrees F. Melt butter in flat baking dish in oven. Combine flour, salt, paprika and MSG if desired in plastic bag. Add chicken pieces to bag, shake to thoroughly coat.
Lay pieces top side down in flat baking dish. Bake 20 minutes. Turn pieces top side up, bake another 20 minutes.
Mix cream of chicken soup with milk to dilute to desired consistency, add parsley if desired. Drizzle over chicken and bake another 20 minutes.