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Yummy Chicken

The name says it all! Serves 6

  1. 1/4 cup flour
  2. 1/2 tsp. salt
  3. 1/4 tsp. pepper
  4. dash of thyme
  5. 3 – 4 lb. cut-up chicken (remove the skin – it’s healthier!)
  6. 1/4 cup butter, melted
  7. 4 green onions, chopped
  8. 1/2 cup mushrooms, sliced
  9. 2 Tbsp. lemon juice
  10. 1 tsp. sugar
  11. 1/2 tsp. salt
  12. 1/3 cup apple juice
  1. Mix flour, salt, pepper, and thyme in a plastic bag. Shake chicken to coat well. Brown chicken in butter and remove to casserole dish. Add green onions and mushrooms to frying pan. Cover and simmer for 3 minutes. Add to casserole dish. Mix together lemon juice, sugar, salt and apple juice. Pour over chicken and bake at 325 F. for 1 hour.
The Best of Bridge

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This recipe is available in the book The Complete Best of Bridge Cookbooks Volume Two.

This recipe is available in the book The Rest of the Best and More.

Join the discussion 4 Comments

  • Sherry Ainscough says:

    I have made this recipe for years and it is a family favourite. I substitute cut up pieces of boneless chicken (breast and thigh meat) and it is lovely.

  • Mike says:

    My mom has made this for me for about 20 years. I love it so much. We always double or triple the sauce because it’s so good on white rice.

  • Dodie says:

    One of my favourite dishes, today I added poultry seasoning and artichoke hearts just to change it up.

  • Suzanne says:

    Been making for years. I use more diced onion and mushrooms and double apple juice. And serve over no yolk noodles with fresh parm cheese

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