Saturday, January 11, 2014

Aaron's Chicken Bake


4 chicken breasts
1 stick of butter
1 med. onion, chopped
1/2 cup flour
1 cup chicken broth
2 Tbsp. lemon juice
1/2 tsp. Cajun seasoning

Preheat oven to 350 degrees.  Melt butter in a large frying pan.  Add onion and sauté 4-5 minutes.  Remove onions from pan.  Add chicken and seer on both sides.  Spray a 2 qt. baking dish with non-stick spray.  Pour onions into dish.  Place chicken over onions.  Pour drippings from pan over chicken.  Sprinkle Cajun seasoning over chicken.  In a bowl whisk broth, lemon juice and flour.  Pour over chicken.  Cover with foil and bake 45 - 60 minutes (depending upon thickness of chicken).

Martha:  There is a story behind this dish.  One of the men I work with went quail hunting and while out the guide told the hunting party about a dish that would make the best quail you've ever eaten.  Now he told them how to make this while out in the woods with nothing to write this recipe down on.  Aaron decided he could remember it since it was so simple.  Well, when he told me what he remembered about the recipe he had the flour at 1 cup.  I personally thought that was too much so I cut it down to 1/2 and it could probably be cut down to 1/4 for a little bit thinner sauce.  He also told me the recipe called for 1 cup of white wine which I changed out using the broth and lemon juice.  I also changed the seasoning salt to Cajun seasoning.  And of course, I used boneless, skinless chicken breasts instead of the quail.  Well, I did good!  The sauce comes out almost like a pudding, which may not sound appealing but believe me it is.  This is one of the best chicken dishes I've ever eaten. 

Lillian: I, too, would substitute chicken for quail. I would also go for the thinner sauce by using less flour. Seasoned salt would be used instead of Cajun seasonings for a tamer taste. This is a simple and easy recipe, though, making it a time saver.


Martha:  One of the food testers tried this the day after and said the texture of the sauce reminded him of Chicken & Dumplins and that every bite of the chicken actually had flavor.  That is something that you can't say about most chicken dishes.  You usually have flavor on the outer portion but not throughout the meat.  This dish is a keeper.


Tips:  Did you know that cross-contamination is one of the biggest causes of Salmonella?  One way to avoid Salmonella starts right in the grocery store.  When you buy meat you need to make sure the package isn't dripping not that there are drippings from other packages on the one you're about to buy.  And before you place it in with your other groceries, always put it in a separate plastic bag that is usually available there at the meat counter.  If not there, ask for one.