Annie's Breast Of Chicken Supreme On Stainless Steel Platter
Anne R. Ferguson
2 lbs boneless breast of chicken (6 -8 breasts) rolled in
1/2 c. flour seasoned with 1 tsp paprika and 1/4 tsp salt
1/2 lb. sliced baked or boiled ham (optional)
1 lb. large firm, fresh mushrooms, the caps separated from the stems.
20 tiny potato balls browned in small amount of butter
1/2 c butter to sauté breasts, potatoes, and mushrooms
Cover breasts with flour mixture. Shake off loose flour and sauté breasts in very hot butter over moderately high flame until brown on both sides. Transfer to a pan or bowl and pour Special French Dressing over browned chicken and let stand for 15 minutes, basting often with dressing.
Cut sliced ham (if using) into 6-8 pieces, one for each chicken breast. Sauté potatoes until golden brown in butter left from chicken - more butter may be added if needed. Transfer to a bowl. Chop the mushroom stems and sauté in same pan as chicken and potatoes. Season with salt and pepper.
Place the ham slices on a stainless steel platter (a glass baking dish works just as well). Cover each ham slice with some of the sautéed mushroom stems. (If you do not use the ham, cover the bottom of the platter or dish with the mushrooms, Place a chicken breast on top of the mushrooms and ham. Add the browned potato balls, filling in empty spaces; pour sauce over the entire casserole. Cover.
At this point, the dish can be refrigerated for cooking later. When ready to cook, heat oven to 350°. Bake about 45 minutes for medium breasts, and 1 hour for large breasts (I cook for 1 hour if the breasts have been refrigerated). Baste several times with drippings while cooking. Last 15 minutes, cover breasts with large sautéed mushroom caps and continue to bake covered until chicken is tender.
This is an excellent dish for hors d'oeuvres, suppers, buffet suppers, luncheons or dinner parties. It is a delight to serve at the table with only a salad, bread and wine.
Serves 6 to 8