Talking Turkey

While we will be enjoying the traditional bird this Thanksgiving, I must share a recipe for a chicken dish that I discovered yesterday. 

Our dear friends Erin and Lee had us over for dinner last night.  {Mr. SDP and Lee were SigEps together in college.  And while Erin and I went to different universities, we were both Alpha Delta Pis.} 

Erin made the most delicious dish.  The recipe is from a Nashville Junior League cookbook that was published in the 1950s.  It's called "Chicken in the Skillet."

Here is the recipe for "Chicken in a Skillet"
{serves 8}

ingredients:
4 chicken breasts, cut into halves (or quarters)
1/2 cup flour
1 cup butter
1 can of mushroom soup
1 cup of sliced mushrooms
1/2 cup of slivered almonds
1 cup sherry

instructions:
dredge chicken in flour as for frying
place butter in skillet
heat
place chicken breasts in skillet and slightly brown
add remaining ingredients
simmer for 45 minutes to hour

Don't you just love the word "dredge"?  I do and I know exactly what it means...love that!