Superb Chicken

by Cindi SutterFounder of The Spirited Table® - recipe from South of the Fork - Fresh, simple to prepare recipes from The Junior League of Dallas

Serves 6

4 large chicken breast halves, skinned and boned
6 Tbsp butter, melted
6 Tbsp flour
2 cups chicken broth
1 1/2 tsp salt
1/2 tsp celery salt
dash Beau Monde
1/2 tsp ground marjoram
3 Tbsp chopped fresh parsley
2 cups whipping cream
2 Tbsp dry sherry
10 oz fresh mushrooms, sliced
2 Tbsp butter, melted
1/2 cup slivered almonds, toasted
6 oz medium egg noodles, cooked and drained
1/2 cup grated Cheddar cheese


  1. Preheat oven to 350°F.
  2. Wrap chicken breasts in foil and bake for 1 hour. Cool and cut into large strips: set aside.
  3. In a large skillet, combine 6 Tbsp butter and flour. Do not brown. Stirring over low heat, add broth and season with salt, celery salt, Beau Monde, marjoram and parsley. Continue to cook, stirring constantly until thickened. Add cream and sherry and set aside.
  4. In a small skillet, sauté the mushrooms in 2 Tbsp butter. Add mushrooms and almonds to sauce. Combine sauce with chicken and noodles. Pour into casserole dish and top with cheese.
  5. Bake for 35 to 40 minutes.