Champagne Delmonico Chicken
Mystery winner -- Recipe of the Month
Cherchies has a mystery winner in our Recipe of the Month contest. Her name is Melinda – from where, we don’t know. Melinda sent us a nice recipe for Champagne Delmonico Chicken but we don’t know how to reach her. Our emails to her bounce back to us. No phone number! No city or state! Here’s what she had to say about her recipe.
“It’s based on a Fanny Farmer Cookbook for Delmonico’s Deviled Chicken, but with adaptations of our own.” Melinda adds, “I hope you try this because it is truly wonderful…especially using your Champagne Mustard (and Garlic’n Herbs No-Salt Seasoning).”
Melinda, you’re right! It is wonderful. Our mustard and seasonings can be used in so many ways, and in so many recipes. And because of you – whoever you are – our Champagne Mustard and Garlic’n Herbs No-Salt Seasoning will be on internet special for a limited time so everyone can enjoy these delicious products.
In the meantime, Melinda if you read this, please contact us so we can send you your award of a Cherchies Soup Colander Collection with our thanks.
CHAMPAGNE DELMONICO CHICKEN
20 oz package of boneless, skinless chicken breasts
4 Tbs. melted butter
1 Tbs. Cherchies® Champagne Mustard
1 Tbs. cider vinegar
½ tsp salt
¼ tsp cayenne pepper
1 cup fine breadcrumbs
1 Tbs. Cherchies® Garlic’n Herbs No-Salt Seasoning
• Preheat oven to 375 degrees
• Rinse and wipe chicken with a paper towel
• Mix butter, Champagne Mustard, vinegar, salt and cayenne. Brush the mixture over the chicken breasts.
• Place prepared chicken in a shallow roasting pan
• Sprinkle evenly with breadcrumbs and Garlic’n Herbs No-Salt Seasoning and bake for about 40 minutes or until meat thermometer reads 170 degrees.
Cherchies has a mystery winner in our Recipe of the Month contest. Her name is Melinda – from where, we don’t know. Melinda sent us a nice recipe for Champagne Delmonico Chicken but we don’t know how to reach her. Our emails to her bounce back to us. No phone number! No city or state! Here’s what she had to say about her recipe.
“It’s based on a Fanny Farmer Cookbook for Delmonico’s Deviled Chicken, but with adaptations of our own.” Melinda adds, “I hope you try this because it is truly wonderful…especially using your Champagne Mustard (and Garlic’n Herbs No-Salt Seasoning).”
Melinda, you’re right! It is wonderful. Our mustard and seasonings can be used in so many ways, and in so many recipes. And because of you – whoever you are – our Champagne Mustard and Garlic’n Herbs No-Salt Seasoning will be on internet special for a limited time so everyone can enjoy these delicious products.
In the meantime, Melinda if you read this, please contact us so we can send you your award of a Cherchies Soup Colander Collection with our thanks.
CHAMPAGNE DELMONICO CHICKEN
20 oz package of boneless, skinless chicken breasts
4 Tbs. melted butter
1 Tbs. Cherchies® Champagne Mustard
1 Tbs. cider vinegar
½ tsp salt
¼ tsp cayenne pepper
1 cup fine breadcrumbs
1 Tbs. Cherchies® Garlic’n Herbs No-Salt Seasoning
• Preheat oven to 375 degrees
• Rinse and wipe chicken with a paper towel
• Mix butter, Champagne Mustard, vinegar, salt and cayenne. Brush the mixture over the chicken breasts.
• Place prepared chicken in a shallow roasting pan
• Sprinkle evenly with breadcrumbs and Garlic’n Herbs No-Salt Seasoning and bake for about 40 minutes or until meat thermometer reads 170 degrees.
