I was twelve years old when I discovered the creativity of cooking. My first experiment was the infamous blueberry pie with a pinch of coffee grounds that won a blue ribbon at the county fair. My 4-H friends are still talking about it. The same day, I decided to endeavor to make my very first homemade chicken potpie. I used all fresh ingredients harvested from our farm, including the chicken. I wrote about this experience in the first book of the young adult series, “Innocence: Simplicity of Spirit.”
Characterized by inventiveness, my cooking is not precise. I know what I like, and so I try to imagine how the flavors will react when combined. Ten years ago, I tested a chicken roast, which has become a favorite to everyone that I’ve served. I’d like to share that with you today.
You can vary this recipe based on the number you plan to serve. Add a little more cooking time for more ingredients. Eight chicken breasts are the most that I have roasted at one time, and that roast took one hour and ten minutes.
In a Teflon roasting pan, place three skinless, boneless chicken breasts. Surround them with baby carrots, white corn cut from the cob, and small Dutch potatoes. Season the entire dish with parsley, sage, rosemary, and thyme. Pinch the spices in your fingers as you dispense them onto your creation. Don’t be spare with your spices, but don’t overwhelm the roast either. Onto the chicken breasts, dash a reasonable amount of dark Worcestershire sauce. Too much will skew the flavor. You’ll know you’ve added enough Worcestershire when the breast appears basted with it. Glop three generous teaspoons or dollops of margarine or butter on each breast. Cover with at least five cups of chopped mushrooms. Choose your mushrooms for tenderness, not chewiness. Cover the entire dish with at least four cups of freshly shredded parmesan cheese. Leave the baking pan uncovered. Pop it into the oven at 375 degrees for 45 minutes.
The smell of the spices and Worcestershire simmering is scintillating. The scent will waft through your kitchen and make the mouths of your family and friends water with anticipation. Use a large sturdy spatula to cut through the parmesan and mushrooms around each chicken breast, and then lift the chicken breast out of the pan and onto the plate. Add carrots, corn, and potatoes to each plate, and drizzle the au jus over everything. Serve the roast with freshly baked rosemary bread for a satisfied crew.
My husband loves this dish. He would rather eat at home than go out to a restaurant, and sometimes I would, too! Since, we both work from home, occasionally the preparation of three meals a day in the kitchen seems like a lot. This recipe is one of the most tantalizing and easiest recipes in my repertoire, and one I don’t mind making. I hope that you enjoy it!
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