BAPTISM CHICKEN

Combining Family History with America’s Favorite Fowl

From the Kitchen of Cyndee and Ron Morris of Homestead Farm Estates

by Janine Douglass

Family milestones make great inspirations for memorable recipes, which is exactly the case for Cyndee Morris of Shawnee’s Homestead Estates since 2013. This scrumptious recipe was served at her cousin, Darcy’s baptism, and has become a family tradition ever since at her own Thanksgiving and Easter dinners. Husband, Ron, has worked almost three decades managing Lima’s Fraternal Order of the Eagles, and even features this dish he calls Chardonnay Chicken on the Eagles’ menu. Cyndee’s inventive name spelling goes way back to her Delphos Middle School days, and that creative spark has stayed with her through her chosen college radio-TV-film major/ art minor, transitioning into teaching Delphos preschool, making wedding cakes for twenty-five years, being in medical field management for twenty years, then doing remodeling and wallpapering afterwards!

Ingredients and directions:

Chicken breasts (as many as you and guests will eat)

Dip in lime juice

Shake in:

• ½ c. flour

• 1 t. salt

• 1 t. paprika

• 1 t. pepper

Brown in butter 20 min. Place in baking dish

Sprinkle:

• garlic

• ¼ c. chopped parsley

• ½ t. rosemary

• Chopped celery

Mix w/the drippings:

• 1 c. dry white wine

• ¼ t. pepper

• 2 10 oz. cans mushroom soup

Cook til bubbly

Pour over all ingredients

Bake at 300 degrees for 1 ½ to 2 hours

Cyndee suggests serving her Baptism Chicken over brown rice, or with sliced red potatoes, topped with butter, parsley and parmesan.