I tried out Martha's (Linderhof) chicken recipe for dinner yesterday. Husband was out of town but my two bachelor sons really liked it and gladly took home the leftovers.
Martha,it's the one you call Sarah's Chicken but to avoid confusion (with Sarah's that we know) I renamed it "That 70's Chicken" but I did make a note that I got the recipe from you. I should have just called it Linderhof Chicken.
It came out really moist and tender..cut it with a fork tender!
I did have quite a bit of thin juice in the pan. I just drained it off and thickened it a bit then poured it back over.
I am not used yo using the dried beef ...I had heard its best to rinse it before use so I did. Is that the way you do it?
Thanks for the recipe!
Jeepdarla -- thank you that is so kind! I rename recipes all the time -- in fact it was called something else and I renamed it Sarah's chicken because it was DD's favorite!
It is a good recipe. Oh, and I don't rinse the beef --
I usually fix rice to serve with it and the juice is really good over the rice!
I agree! I catered a wedding a couple of weeks back and made Sarah's Chicken, the dish was a huge hit. It's so very tender and flavorful. A great addition to anyone's repertoire.
Could you post a link?
I guess I missed this recipe. Where can I find it?
Nevermind, I did a search and found it. Since there are only two of us, and it is a pretty large recipe, I would need to halve the recipe and then freeze half of that for another time. Does it freeze well?This message has been edited. Last edited by: CA Lori,
Lori -- I don't freeze -- but I do make it for two -- two breasts, a slice of bacon and part of a package of the dried beef (which I refrigerate for later use)enough to cover the bottom of the dish I'm putting the breasts in -- I do use a whole can of soup but half the sour cream -- lots of nice "gravy" to put over rice.
Metwo -- here's the recipe.
1 jar of dried beef
6 chicken breasts
3 slices of bacon, halved
1 can cream of mushroom soup
12 ounces sour cream (you can use the low fat kind -- I don't)
Put dried beef slices in the bottom of casserole dish. Lay chicken breasts on top. Top each chicken breast with a half slice of bacon. Mix cream of mushroom soup and sour cream together. Pour over chicken. Bake at 275 for 3 hours.
Before I made for the wedding I made it for my husband and myself, I made 3 breasts and cut them in half as Martha suggested. It was so good I got up the next morning craving it...and I NEVER eat breakfast! I heated it in the micro and it was good even then!
Thank you for the recipe. I could not find it on a search so I appreciate it.
That sounds delish. Do you cover the caserole while baking?
I don't. Because it is so low and slow.
Thanks, that sounds logical.
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