Baked Herb Chicken

This recipe is a family favorite and is great to make for company.  It’s from a Mennonite cookbook I’ve had for years.  Naturally I’ve adapted it because a) I have trouble following directions b) I don’t keep all the original ingredients in the house and c) I’m a cheapskate.  I don’t measure things when I cook (only when I bake), but I’ll try to standardize this for you. Feel free to change it all you want; that’s what I would do.

Ingredients
2 T butter (yes, I use the real stuff)
2 T chopped onion
1/4 cup chopped mushrooms (optional)
2T flour
3/4 t salt
1 c milk or natural chicken broth
2 T lemon juice
1/4 t basil
1/4 t oregano
1 1/2 lb. boneless, skinless chicken breast

Directions:
1. Use the first six ingredients to make a basic white sauce: Melt the butter, then sauté the onions and mushrooms until soft. Add the flour and salt. Stir and cook until bubbly. Whisk in the milk or broth and simmer until thickened, stirring frequently. Stir in the lemon juice and herbs.
2. Cut the chicken into smaller pieces, whatever size you wish. Place in bottom of 8″ by 8″ baking dish. Pour the sauce over the chicken.
3. Bake uncovered at 325F for 1 1/4 hours.
Serving suggestion: This dish goes great with brown rice.

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