Name: Barbecued Chicken Breasts
Yield: 6 servings
Ingredients: 3 whole chicken breasts, split in half; 0.5 cup butter; 2 tbsp lemon juice; 0.25 tsp thyme; 1 tsp onion flakes; 0.75 tsp salt; 0.25 tsp pepper; 2 tbsp sauce butter; 2 tbsp sauce flour; 1 cup sauce milk; 0.5 cup toasted slivered almonds

Meats – Poultry

Serves 6

11 ingredients

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Ingredients

3 whole chicken breasts, split in half
½ cup butter
2 tbsp lemon juice
¼ tsp thyme
1 tsp onion flakes
¾ tsp salt
¼ tsp pepper
2 tbsp sauce butter
2 tbsp sauce flour
1 cup sauce milk
½ cup toasted slivered almonds

Method

Place the chicken breasts on individual squares of heavy-duty foil. Melt 1/2 cup butter with the lemon juice and seasonings; pour over the chicken, coating well. Seal the foil to make airtight packages. Grill 30-45 minutes or until tender, turning once.
For the sauce, melt the butter over medium heat; add the flour, stirring until well blended. Add the milk, stirring well; simmer 5 minutes or until thickened.
To serve, remove the breasts from the foil packets, pour the sauce over and sprinkle with almonds.

Notes

Serve with tossed salad and corn-on-the-cob. Serves 6. From Rosauers (Poultry PL-26).

Original card

The recipe above was transcribed from this scan of Vera’s original card.