RECIPES FROM THE RETRO HOUSEWIFE

MAIN COURSE

CHICKEN BREASTS EN PAPILOTTE, American

Ingredients

• 2 tablespoons chopped green onions
• 4 tablespoons (¾ cup) butter
• 3 table spoons flour
• 1 ¼ cups light cream
• ¼ cup white wine
• Salt and pepper to taste
• Pinch of thyme
• 6 large boned chicken breasts
• 12 to 18 cleaned mushroom caps

Preparation Instructions

Tear off six 10-inch lengths of 12-inch-wide heavy foil. Fold each piece down the middle and cut a large heart from it.

Make a sauce by cooking green onions in butter until wilted. Stir in flour, cook a minute, then add cream and wine (or all ream if you prefer), salt, pepper, and thyme. Cook, stirring, until thick; cool.

open up each folded foil heart and lightly butter the inside. Then put a breast of chicken on one half, top each with 2 or 3 cleaned mushroom caps, divide the sauce among the six, and fold the other half over. Carefully turn the edges in, making a double fold, and press tightly. When ready to cook, heat oven to 400°, and arrange foil packages on cooky sheets. Cook for 35 to 45 minutes, depending upon how cold the chicken was when put in the oven. Arrange the packets on a platter in pairs, with two straightsides together to make three large silver hearts. Serve in the foil. Makes 6 servings.

Contributed by The Sunset Editorial Staff, 1967

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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH

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