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Zesty Broiled Chicken ChickenPauls, Gary
Zucchini Chicken With Vermicelli ChickenBorchers-Uribe, Charla
Lemon - Onion Barbecue Chicken ChickenFerguson Jr., J. Carl
Ortega Chicken ChickenRobertson, Mary
Jack Zucchini Chicken ChickenWilburn, Derrick
Chicken Pot Pie ChickenFerguson III, John C.
Albert's Southwest Chicken Pasta ChickenJancsi, Carol
Hot Chicken Salad ChickenShannon, Millie
Chicken Tetrazzini ChickenSutton, Mrs. Gwynn T.
Belleville Barbecued Chicken ChickenSkogg, Jean
Chicken Kiev Carl ChickenFerguson Jr., J. Carl
Donna's Chicken ChickenWoods, Mrs. John S.
Cheesy - Baked Chicken ChickenHuffman, Joyce
Chicken Casserole Deluxe ChickenSouthworth, Mrs. George
Chicken And Brown Rice ChickenJennings, Mrs. Herbert E.
Chicken Casserole ChickenPindell, Judy
Easy Chicken And Rice Casserole ChickenGreen, Ruth and Bill
Chicken'n Stuffing Scallop ChickenHowlett, Dorothy
Annie's Breast Of Chicken Supreme On Stainless Steel Platter ChickenFerguson, Anne R.
Beer Can Chicken ChickenFisher, Cliff "Scooter"
Full Page 4 x 6 5 x 7
This recipe was a favorite dinner party dish from my parents, Anne and Carl Ferguson. My mother served meringues with ice cream and fruit as dessert.

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
Keywords: buffet,chicken,luncheon   Category: Chicken    Cookbooks: Cooking With Cow, Dave Ferguson, Ferguson Family
Recipe by Anne R. Ferguson     Added: April 22, 2006 by deebeeeff     Last Updated: June 28, 2015
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