Garden Fresh Chicken Breast

Preparation info

  • Serves


    • Difficulty


Appears in

The Clay-Pot Cookbook

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About


  • 6 to 8 chicken breasts, halved
  • 2 tablespoons flour
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • 2 tablespoons butter
  • 1 clove garlic, crushed
  • ½ pound mushrooms, sliced thin
  • 1 cup shelled green peas
  • 2 bay leaves, whole
  • 2 stalks celery, chopped fine
  • ½ cup dry white wine
  • 2 tablespoons parsley, fresh chopped


    Soak pot, top and bottom, in water for fifteen minutes.

    In paper bag, mix flour, salt and pepper. Shake chicken in mixture.

    Brown chicken in butter and garlic, put browned chicken in bottom of pot. Add sliced mushrooms, shelled peas, bay leaves and celery.

    Heat chicken drippings in saucepan and add white wine and parsley.

    Mix well and pour over chicken.

    Place covered pot in cold oven.

    Set temperature to 480 degrees.

    Cook 45 minutes. (Do not overcook.)