ENTREES

SCALOPPINE OF CHICKEN

2 whole chicken breasts, split, % cup flour
skinned and boned 1 teaspoon salt
1 egg Y% teaspoon pepper
2 tablespoons milk ¥%, cup dry bread crumbs

Wine-Tomato sauce (see below)

Pound breasts between waxed paper until very thin — about double original size.
Inasmall bowl, beat egg with milk. On waxed paper, combine flour, salt and pep-
per. On another piece of waxed paper place breadcrumbs. Coat chicken with
flour, shaking off excess. Dip in egg, then in crumbs. Chill chicken while preparing
sauce. Wine-Tomato Sauce: Combine 2 (8 oz.) tins tomato sauce with 3 table-
spoons grated Romano cheese; 2 cup dry white wine and 4 teaspoon basil. Sim-
mer about 10 minutes. Cook chicken in oil until golden on each side, takes
minutes only. Arrange on hot platter, pour some of sauce over, and serve balance
separately. Serves 4.

Hazel Boyd

SHERRIED CHICKEN

3 whole chicken breasts, halved 1(40z.)can button mushrooms
Seasoned salt 1 package chicken gravy mix

3 to 4tablespoons butter 1 cup sour cream

% cup sherry

Sprinkle chicken lightly with season salt. Brown in butter in dutch oven. Add
sherry and liquid from mushrooms. Cover and bake at 350° for 45 minutes to 1
hour or until chicken is tender. Remove chicken to serving dish. Measure pan
juice and add water to make 1% cups liquid. Carefully blend liquids and gravy mix
in dutch oven — bring to boil. Reduce heat and simmer for 5 minutes, stirring con-
stantly. Blend in sour cream, add button mushrooms. When sauce is smooth and
hot pour over chicken. Serves 6.

Lilian Margetson

SESAME CHICKEN IMPERIALE

2 whole chicken breasts, split 2 teaspoons salt

1% cups crushed Ritz crackers % teaspoon pepper

1% cups grated Parmesan cheese ‘%cup (ormore) melted butter
Y% cup finely chopped parsley Toasted sesame seeds

Y% cup grated onion

Combine all but butter and sesame seeds. Dip chicken in melted butter, coating
well. Then coat thickly with crumb mixture. Place in roasting pan, skin side up,
sprinkle with sesame seeds and bake 1/2 hours at 325° to 350°, time depends on
size of breasts. Serves 4.

Mary Delf