Aunt Anne's Best Chicken Recipe

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Aunt Anne's Best Chicken Recipe
Aunt Anne's Best Chicken Recipe photo by Taste of Home
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Aunt Anne's Best Chicken Recipe

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Publisher Photo
Molly Seidel of Edgewood, New Mexico says her Aunt Anne can turn preparing an ordinary meal into an art form. “This chicken bakes up juicy and tender, and the tantalizing aroma is enough to make anyone’s mouth water,” Molly says. “My husband requests it often.”
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

  • 1 tablespoon butter, melted
  • 1 teaspoon minced fresh parsley
  • 1/2 teaspoon each minced fresh thyme, marjoram, basil and rosemary
  • 1 garlic clove, minced
  • Dash salt and pepper
  • 2 boneless skinless chicken breast halves (6 ounces each)
  • 3 tablespoons finely chopped onion
  • 1/4 cup white wine or chicken broth

Directions

In a small bowl, combine the butter, parsley, thyme, marjoram, basil, rosemary, garlic, salt and pepper. Spoon over chicken. Place in a 1-qt. baking dish coated with cooking spray. Sprinkle with onion.
Bake, uncovered, at 350° for 15 minutes on each side or until a meat thermometer reads 179° adding wine after the first 15 minutes. Yield: 2 servings.
Originally published as Aunt Anne's Best Chicken in Cooking for 2 Winter 2007, p25

Nutritional Facts

1 each: 262 calories, 10g fat (5g saturated fat), 109mg cholesterol, 215mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 35g protein. Diabetic Exchanges: 5 lean meat, 2 fat.

  • 1 tablespoon butter, melted
  • 1 teaspoon minced fresh parsley
  • 1/2 teaspoon each minced fresh thyme, marjoram, basil and rosemary
  • 1 garlic clove, minced
  • Dash salt and pepper
  • 2 boneless skinless chicken breast halves (6 ounces each)
  • 3 tablespoons finely chopped onion
  • 1/4 cup white wine or chicken broth
  1. In a small bowl, combine the butter, parsley, thyme, marjoram, basil, rosemary, garlic, salt and pepper. Spoon over chicken. Place in a 1-qt. baking dish coated with cooking spray. Sprinkle with onion.
  2. Bake, uncovered, at 350° for 15 minutes on each side or until a meat thermometer reads 179° adding wine after the first 15 minutes. Yield: 2 servings.
Originally published as Aunt Anne's Best Chicken in Cooking for 2 Winter 2007, p25

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Reviews forAunt Anne's Best Chicken

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Joscy User ID: 2694585 93824
Reviewed Apr. 21, 2012

"Making (first time) for Sunday dinner. Given that tasteofhome recipes are *supreme* (IMO), this gets a **5**."

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jenjerry User ID: 5442744 161621
Reviewed Jan. 20, 2011

"This was good but the wine sauce was too thin so next time I will thicken it up with butter."

MY REVIEW
touloumis User ID: 4197776 161603
Reviewed Nov. 11, 2009

"I thought this was a little too herby, and it seemed to be missing something."

MY REVIEW
newlywedws User ID: 260862 167155
Reviewed Oct. 27, 2008

"I did a mixture of butter and olive oil, then added in a small amount of seasoning salt, and Emeril's essence. I also used a combination of minced garlic & garlic powder. Very easy to make."

MY REVIEW
euroraver78 User ID: 2993524 93262
Reviewed Apr. 3, 2008

"My husband thought the mixture of herbs was a little too much but I thought it was an easy and pleasant recipe."

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