Posted by: marthabernie | April 2, 2016

EXPERIMENTAL BUTTER HERB CHICKEN RECIPE From the 80’s

This is the last of the recipes I discovered this week in an old cookbook.  I had searched high and low for them and thought they had somehow gone astray or gotten thrown away somehow.  Anyway, I think this recipe came from a newspaper food section but not sure.  I have used it for both chicken tenders and fish fillets.  The beauty of this recipe is that you can really use just about any spice you have in your cupboard.

EXPERIMENTAL BUTTER HERB CHICKEN (Makes About 4 servings)

1/4 cup butter

1/2 teaspoon minced dried onion

1/2 teaspoon minced dried parsley

1/2 teaspoon crushed dried oregano

1/2 teaspoon poultry seasoning (if you are using chicken tenders and not fish)

1/4 teaspoon thyme

1/4 teaspoon garlic powder

1/4 teaspoon tarragon

1/4 teaspoon marjoram

1/2 cup dry white wine

2 pounds boneless, skinless chicken breasts or chicken tenders

grated Parmesan cheese

paprika

Melt butter in a small saucepan.  Stir in the next 9 ingredients, including the white wine.  Simmer for about 5 minutes, stirring.  Brush on the chicken pieces which have been placed in an oblong baking dish.  Sprinkle with grated Parmesan cheese, then a little paprika.  Bake at 350 degrees for 50 to 60 minutes, less if you are using chicken tenders.  The herb butter also works well with fish fillets.  Brush on fillets and bake at 350 degrees for 20 to 25 minutes, depending on thickness of fish.

ENJOY!

 

 


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Categories

%d bloggers like this: