Sheri's Chicken Breasts

Brian and I use fresh mushrooms, slice them and add them to the broth that is poured around the chicken before the chicken goes into the oven. You can replace the bouillon cube and water with chicken broth and use turmeric instead of curry powder. Curry powder would give a spicer flavor to the gravy and we like the milder turmeric with the mushrooms. Don't leave out the Sauterne or other white wine; it really adds to the flavor.

Al told me one time that this recipe actually came from Sheri's father, Al's father-in-law.

2 whole chicken breasts with bone, split in half
salt
paprika
1 chicken bouillon cube (can use broth instead of the bouillon and water)
2/3 cup boiling water
2 Tbsp. Sauterne or white wine (may want to use 1/4 cup)
1 Tbsp. onion, chopped (or more - 2 to 3 Tbsp.)
1/4 tsp. curry powder or turmeric (or more, to taste)
1 Tbsp. flour
2 Tbsp. cold water
2 ounce can mushrooms (we usually add fresh mushrooms, up to 1/2 pound; add to broth when first put chicken in oven)

Preheat the oven to 350° F.

Sprinkle the salt and paprika on the chicken breasts and place them skin side up in a baking pan with edges to hold the broth. Dissolve the bouillon cube in the boiling water and add the Sauterne, onion, and curry powder. Pour around the chicken in the baking pan and roast the chicken until done, about 1 1/4 hour. Add more broth or water as the chicken bakes to maintain liquid around the breast. The broth should not cover the chicken - the chicken should just sit in enough liquid to keep them moist, while the chicken skin gets crisp.

Once the chicken is done, move them to a warm platter. Mix the flour and cold water together well and whisk into the broth in the baking pan. You may need to add more water in order to get enough drippings to make the gravy. Add the mushrooms and heat until the gravy is hot and thickened. Pour over the chicken or pass, as you would gravy, on the side.

Good served with boiled potatoes (be sure to make plenty of gravy) or rice and a vegetable.

Serves 4