another 'not' new recipe...

... and actually the one I was thinking of, when we talked about cooking with sherry. This should go along with those things I remembered eating for lunch on Sunday after sitting through tedious sermons at the Baptist church. When we would come in the back door, hungry as hibernating bears, ready to be fed. This would be in the stove, having cooked, ready to eat, with marvelous odor filling the kitchen when we walked in.

Though it is called 'chicken in foil', you could certainly cook it in a baking dish. I think there was a lot of novelty associated with opening the 'gift' sitting on your plate in heavy duty foil, made and baked in the oven, just for you. I have not had this in my mouth in many years, but my taste buds definitely remember.

A bit of explanation: this was back in the era of 'housewives', who would routinely buy a whole chicken at the meat market, or locally-owned grocery. Take it home and dismember it to cook for the family, or roast it whole. So the piece of the bird referred to in the recipe would be with ribs, none of this stuff you see now, on a Styrofoam tray, shrink wrapped at the processing plant. And certainly the idea of 'fingers' or filets did not exist. You either took the piece that was on the platter when it was passed around, or you missed out, and had rice and gravy for lunch.

Chicken in foil

1/2 chicken breast per person (meaning the whole breast you now get out of the meat cooler, ribs and skin removed, ready to put in the oven or crockpot, cook and serve intact)
1/2 to a whole stick of real butter, no substitutions
Brown chicken in fry pan in melted butter. Place each piece on a large square of heavy duty foil, large enough to wrap, folding ends over, in a manner that will secure juices inside and won't leak.
In the pan, in the butter, pour one bottle cocktail onions, and one can or small jar of mushrooms (drained). Heat through, and divide amongst the different packages, after you have turned up the edges of the foil, with a chicken breast in each. Add 1 Tbls. of sherry to each, and fold edges together several times (called a 'drug store wrap') to seal it up tightly, and keep yummy juices from leaking out. Cook at 300 for 45 min. Good with rice to put the gravy on, or if you really love the people you are serving it to, yeast rolls.
As you can see, few ingredients, easy to put together, then put in oven and go off and leave for  most of a hour, come back and find it ready to serve.