Baked Chicken Imperial
From Cook's Country
Chicken with buttered bread crumbs is a winner of a dish––as long as the crumbs don’t end up in a greasy heap in the bottom of the pan. Pureeing the bread crumbs with softened butter allowed us to press them against the breast into a cohesive mass that stayed put during cooking. Cooking the chicken right in the sauce allowed for maximum flavor transfer between the two. Using a skillet instead of a baking dish enabled us to reduce the sauce to the proper consistency after the chicken had baked.
Do not salt the chicken for longer than the recommended hour or it will become too salty. Don’t worry if some of the crumb topping falls into the skillet in step 3. It will disappear into the sauce.
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