From The Ferguson Family has 303 Recipes
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Breakfast Casserole In The Crock Pot BreakfastFerguson, Dave
Lemon - Onion Barbecue Chicken ChickenFerguson Jr., J. Carl
Chicken Pot Pie ChickenFerguson III, John C.
Chicken Kiev Carl ChickenFerguson Jr., J. Carl
Annie's Breast Of Chicken Supreme On Stainless Steel Platter ChickenFerguson, Anne R.
Beer Can Chicken ChickenFisher, Cliff "Scooter"
Baked Salsa Ranch Chicken Breasts With Cheddar Crumb Crust ChickenJancsi, Carol
Caramelized Onion Chicken ChickenJancsi, Carol
Caribbean Chicken Breasts ChickenJancsi, Carol
Chanterelle Chicken ChickenJancsi, Carol
Chicken Breasts Baked With Herbed Cheese In Puff Pastry ChickenJancsi, Carol
Chicken Piccata ChickenJancsi, Carol
Chicken With Eggplant Gorgonzola Crust ChickenJancsi, Carol
Chicken Sauté With Fresh Corn And Tomatoes ChickenJancsi, Carol
Chicken With Creamy Mushroom Sauce ChickenJancsi, Carol
Chicken With Roquefort Cream Sauce ChickenJancsi, Carol
Chicken With Mushrooms And Sherry Sauce ChickenJancsi, Carol
Confetti Chicken Big Bowl ChickenJancsi, Carol
Creamy Chicken And Leeks ChickenJancsi, Carol
Creamy Chicken And Pasta ChickenJancsi, Carol
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
Last Recipe Updated is:
Pizza Seven Layer Dip on May 16, 2017


Last Recipes Added are:
Pizza Seven Layer Dip on May 16, 2017
Cheese Potato Pancakes on February 25, 2017
Creamy Macaroni And Cheese on September 24, 2016
Corn Nuts on September 02, 2016
Dave's Sausage Gravy For 1 (or 2) on August 22, 2016


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