Makes 4 servings One of Beverly Mai’s most memorable dinner parties at her Kirkwood, Missouri, home was during the brief recession in the 1960s. “I made big pots of vegetable, beef, and bean soup. We held the party in our basement, where we have a small kitchen, and served the soup from the pots on the stove. Everyone lined up and ladled out their portion. We lit some antique oil lamps and put out red-checked paper tablecloths. Everyone had a good time, which just shows you don’t have to spend a lot to entertain,” she says.
¼ cup, plus 3 tablespoons, all-purpose flour, divided
1 teaspoon salt
½ teaspoon curry powder
½ teaspoon paprika
¼ teaspoon ground black pepper
4 boneless, skinless chicken breast halves
7 tablespoons butter, divided
¼ cup chopped green onion
2 medium tomatoes, sliced
1 (4-ounce) jar button mushrooms, drained (reserve liquid)
1 cup boiling chicken bouillon
Hot cooked rice
Preheat the oven to 400 degrees. In a large bowl mix together ¼ cup of the flour, the salt, curry powder, paprika, and pepper. Dredge the chicken in the flour mixture, shaking to remove excess flour. Heat 4 tablespoons of the butter in an ovenproof skillet. Add the chicken to the pan and brown on both sides. Put the pan in the oven and bake for 30 minutes. Remove the pan from the oven and reduce the heat to 325 degrees.
Arrange the onions, tomatoes, and mushrooms over the chicken in the pan.
Heat the remaining 3 tablespoons butter in a small saucepan. Stir in the remaining 3 tablespoons flour. Add the reserved mushroom liquid and bouillon. Cook, stirring, until slightly thickened. Pour the sauce over the chicken and vegetables. Bake 25 minutes longer. Serve over hot cooked rice.
Makes 4 servings