"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Memaw's Chicken Recipe

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This recipe for Memaw's Chicken, by , is from NOW WE'RE COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gayle Bentley


3 boneless chicken breasts
1/2 Tbsp. tarragon leaves
1/2 Tbsp. celery seeds
1/2 Tbsp garlic flakes
1/2 Tbsp. minced onions
1/2 Tbsp. parsley flakes
1/4 stick butter
Salt and pepper to taste
3 Tbsp. sour cream
3 ozs. Chablis.

Sauté chicken breasts in butter until brown, not well done. Salt and pepper and add wine to hot pan.Add seasonings.
Close lid and steam on moderate heat for 5 minutes. Add sour cream, stir and bring to boil.
Serve over rice.




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