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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Baltimore Sun
Servings: 12
Ruth Toro of Towson was looking for a recipe called "President Reagan's Favorite Chicken." She said it was published some years ago, and was easy and delicious. Undoubtedly, there are many versions of what is believed to be the late president's favorite chicken dish. We received several different ones from our readers. I liked the sound of the one sent in by Tina Smith of Wagram, N.C. It came from a collection of favorite recipes from the Army Officers' Wives Club of the Greater Washington Area. It's hard to say whether this was really the late president's favorite chicken, but it is a nice, fairly basic dish, yet fancy enough to serve for company.
12 boneless, skinless chicken breasts
salt and pepper
4 clove garlic, crushed
2 tablespoons flour, plus more for dredging
4 tablespoons butter, divided use
3 tablespoons oil
½ cup dry sherry
2 onions, finely minced
¾ pounds mushrooms, sliced
2 cup chicken broth
½ cup dry white wine
1 cup shredded cooked ham
1 cup green grapes, optional
Sprinkle chicken with salt and pepper and spread with garlic. Dredge in flour. Heat 3 tablespoons butter and the oil together in a heavy skillet and sauté the chicken breasts on both sides until golden. Remove the breasts to a shallow casserole dish (you may have to do this in several batches). Pour sherry into skillet and heat through, then pour over the chicken breasts. Add to skillet remaining 1 tablespoon butter and the onions. Sauté onions until clear and soft. Add mushrooms and cook for 2 minutes. Blend in 2 tablespoons flour. Gradually add chicken broth and continue cooking (stirring) until smooth. Don't let the liquid cook away. Add wine, ham, and salt and pepper to taste. Pour broth mixture over chicken. Bake at 350°F for 45 minutes. Stir in green grapes, if desired.