Scarborough Chicken (Southern Living, 1980)

I'm trying to think of a funny story or something memorable about the making of this dish... I've got nothing.  Just standard week night fare, but for Southern Living 1980 - this one was a winner.  Very herb-y (I know, not a word) and light.  A good change up in the mid-week category.

I unfortunately did not follow this one very closely.  The dredging (of course) had to go.  The cream of mushroom soup was also out (the yuck factor).

Our Version of Scarborough Chicken

2 chicken breasts

1 tsp basil

1 tsp rosemary

1 tsp sage

1 tsp thyme

1 Gluten Free Cream of Vegetable Soup

3/4 cup vegetable/chicken broth

1/4 cup Vintage Cooking Wine (really, the label says Vintage)

Cooked Brown Rice

Season chicken with spices and combine cream of vegetable soup, broth and cooking wine.  Pour soup mix on top of chicken and bake at 350 for about 35 - 40 mintues.  Serve over rice.

Pretty plain looking, especially on our brown plates, but it was very good.  Very fragrant tasting, if you know what I mean.  Chris really seemed to enjoy this one.  Another winner for 1980.  4 stars agian!!

- Chery