Vintage Eats Recipe: 1961 Chicken Continental

I like meat recipes that include vegetables and am constantly on the lookout for them.

This recipe called Chicken Continental does that in a delicious way. I added cooked carrot slices for more veggie power.

The chicken is covered in a white sauce that keeps the protein source moist and flavorful.

This recipe is not difficult to make and I got a two thumbs up from my family for it. I cut the original recipe in half for our household.

This recipe was published in a 1961 cookbook from Taylor Chapel in Fort Wayne, Indiana.

What vegetables do you like to include in your cooking/baking?

Give this recipe a try and let me know what you think.

Take care.

**

Chicken Continental

2 large chicken breasts

½ cup water

1 teaspoon salt

1 package frozen broccoli

¼ cup almonds, blanched and slivered

¼ cup margarine (I use butter)

½ cup heavy cream, whipped (optional)

¼ cup parmesan cheese, grated

**I added 1 cup cooked carrot slices

White Sauce:

1 tablespoon margarine

1 tablespoon flour

½ cup light cream

¼ cup sherry (optional)

¼ teaspoon salt

Preheat oven to 400 degrees.

Cook chicken and 1 teaspoon salt in water.

When chicken is tender, remove from liquid and cool.

Slice each breast into several pieces.

Cook broccoli with 1 teaspoon salt for __ minutes. (I cooked mine in the microwave for six minutes). Drain.

Place broccoli stalks in bottom of greased 9”x12” baking dish.

Arrange chicken over broccoli.

To make sauce:

Melt margarine in pan over low heat.

Add 1 tablespoon flour and blend well.

Add light cream and salt, stirring constantly.

Cook until thick.

Remove from heat.

Add sherry.

Cover chicken with sauce.

Brown almonds in margarine.

Sprinkle over top of sauce.

Place in oven until thoroughly heated, about 25 minutes.

Remove from oven and sprinkle with parmesan cheese.

Place under broiler until top is brown about 5 minutes.

Yield: 4 servings