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Aunt Anne's Best Chicken Recipe

Aunt Anne's Best Chicken Recipe

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.”
TOTAL TIME: Prep: 15 min. Bake: 30 min. YIELD:2 servings

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

  • 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.

Nutritional Facts

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

Reviews for Aunt Anne's Best Chicken

Sort By :
MY REVIEW
Joscy
Reviewed Apr. 21, 2012

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

MY REVIEW
jenjerry
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
Reviewed Nov. 11, 2009

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

MY REVIEW
newlywedws
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
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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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.