oven baked seasoned chicken breasts

In this recipe chicken breasts are cooked briefly in a skillet and then baked in the oven wrapped in foil with all of the seasonings. Whipped margarine can be found at the grocery store and is similar to beaten eggs in containing a lot of air. You can substitute it by running regular margarine through a food processor until it is whipped full of air, or doing it by hand. The original recipe called for vegetable salt. Regular salt has been substituted on the ingredient list. I guess vegetable salt is a kind of pre-seasoned salt, along the lines of a lemon pepper seasoning or a garlic salt.

• 1 tbsp whipped margarine

• 1 tbsp chopped green onion

• 4 chicken breast halves

• 8 mushrooms

• oil

• 1/2 C dry white wine

• 1 pinch of thyme or tarragon

• salt to taste

1. Preheat the oven to 350 degrees.

2. Melt the margarine in a skillet over medium-high heat. Add the onion and chicken and sauté for 1 minute. Remove the skillet from the heat.

3. Lightly coat one side of a 12 X 12 piece of foil with oil. Place one chicken breast half in the center. Top with 2 mushrooms. Fold the edges of the foil upward. Make sure the foil is sealed tight so that no liquid can escape. Repeat with all of the chicken pieces.

4. Return the skillet to the heat and add wine. Cook briefly, stirring the wine into the pan drippings. Add the seasonings.

5. Pour the wine sauce into each foil pan. Fold the edges tight to seal.

6. Bake in the oven for 1 hour.

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