"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Penthouse Chicken Recipe

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This recipe for Penthouse Chicken, by , is from FAMILY FAVORITES 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beth & Tom Long
Added: Friday, June 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
5 T margarine
3 lbs. chicken pieces
3 T flour
3/4 c. chicken boullion or broth
3/4 c. plain yogurt
2 tsp. grated lemon rind
1 tsp. salt
1/4 tsp. pepper
1 tsp. basil
1 can mushroom pieces

Directions:
Directions:
Melt 3 T margarine in shallow casserole. Add chicken pieces, coating them with melted margarine, and bake uncovered at 350 for 30 minutes. Meanwhile, melt 2 T margarine in saucepan & add 3 T flour. Blend and cook quickly for 1 min. Add 3/4 c. chicken boullion or stock, stirring constantly until thick and smooth. Add 3/4 c. yogurt, 2 tsp. lemon rind, 1 tsp. salt, 1/4 tsp. pepper, & 1 tsp basil. Remove chicken from oven, sprinkle with mushrooms and pour on sauce, mixing it with pan juices. Bake uncovered at 350 for about 30 minutes more. Garnish w/ lemon twist.

Number Of Servings:
Number Of Servings:
4+
Preparation Time:
Preparation Time:
90 minutes with cooking
Personal Notes:
Personal Notes:
Fast & easy version: Combine can of cream of mushroom soup with yogurt, lemon rind, mushrooms, pepper, and basil. Use this as the sauce to cover chicken after 30 minutes at 350. Finish baking for 30 minutes.

 

 

 

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