0:00
- Hey y'all, I just did a recipe
0:06
with our Saturday night Vidalia onions,
0:09
and so I'm gonna take us down memory lane again.
0:12
Oh my gosh, this takes me back to 1990,
0:23
I started the Bag Lady on June the 19th, 1989.
0:28
And there was a girl living here that was from Albany.
0:32
In fact, we went to high school together.
0:34
Her name was Jeannie Sims.
0:37
And Jeannie had wonderful taste
0:40
and she really gave me my first big break in catering.
0:44
She had a tour company and she would give me like 300,
0:51
300 people, you know,
0:57
And that was just like a million dollars to me.
1:00
It was hard, but I will never forget Jeannie Sims
1:07
and her giving me that break
1:11
in the catering world.
1:12
And Jeannie's no longer with us.
1:15
But Jeannie, I think about you
1:16
so often and it's all good.
1:21
So this is a dish that I used to serve a lot for her groups.
1:29
And I've never, in all my years in
1:33
public feeding of people, I've never met anybody
1:35
that was allergic to chicken.
1:37
So I like to turn to that one
1:39
because I felt like it was safe for a group of 300 people.
1:45
of her dinners were done at the gingerbread house.
1:54
it seems like a hundred years ago,
1:56
but anyway, it was chicken breast
2:01
and I'm got fresh mushrooms.
2:03
It's, this is such a simple dish to make.
2:08
I'm gonna start by taking my fresh mushrooms
2:13
and sauteing them off before I put 'em in the dish.
2:18
But it's chicken breast, sour cream, cream of mushroom soup
2:22
and, of all things, dried beef.
2:26
And this gives it the best flavor.
2:29
And then we we're gonna round it out with a little bit
2:35
So people that didn't want the bacon,
2:37
they could take it off.
2:42
Now I like to pound my chicken out thin.
2:46
And this is the way I do it.
2:49
I, I put it on a metal pan
2:53
and I just hold something over it to keep it from
3:03
And you'll notice that one side
3:06
of the chicken breast has like a special skin on it
3:09
that the other side doesn't have.
3:13
So when you, if you start,
3:18
if you start with this side,
3:21
it takes a little bit more beating to break that membrane
3:25
than it does the other side.
3:29
This is nice and dried out,
3:31
so I don't believe that's splattering anywhere.
3:34
But you know, I have a,
3:43
contamination with chicken.
3:48
So when I get through with this, I'm going to want to
3:57
So I put just a little bit of butter
4:01
in so our mushrooms would have something
4:05
to kind of swim around in.
4:13
Okay, so while those are getting a little soft,
4:19
just gonna take our sour cream.
4:28
Plus when you get through
4:29
and you put this on top of rice, you know,
4:34
it looks like a very nice dish.
4:39
All right, so there's our sour cream,
4:43
our cream of mushroom soup,
4:48
and we just going to mix those together.
4:58
You know, I don't care what they say about using
5:04
The cream of mushroom soup cannot be beat.
5:07
It brings so much flavor.
5:10
But if you're a snob,
5:13
you can make your own cream of mushroom soup,
5:16
'cause that's pretty dadgum good too.
5:25
So we're gonna come over here and we're gonna take our,
5:39
You know what, I think I may use two slices
5:45
'cause I got these pounded out pretty good.
5:50
This is what you make SOS with.
5:55
And that term comes from the military days.
6:01
And you can guess what it is.
6:03
Something that starts with a s
6:07
and then ends with a shingle.
6:18
I'm not even gonna salt this because
6:23
our meat is kind of a salty thing anyway,
6:28
so we're just going to roll that up like that.
6:39
The most aggravating part is just
6:41
pounding out your meat, y'all.
6:42
That's, that's the most aggravating part.
6:49
All right, and then I've got some nice thick bacon.
6:53
I'm gonna kind of stretch it.
6:56
It calls for just a half, half of a slice.
7:00
So that will work out just fine.
7:06
Just tuck these breasts down in here.
7:10
And like I said, you can take your bacon,
7:14
if it seems like it won't make the trip, just stretch it.
7:25
Mm mm, these are gonna be so good.
7:29
I hadn't made this in forever and it's such a nice dish,
7:33
'cause you can do all this ahead of time and then right
7:38
before you wanna serve it, you can throw it in the oven.
7:44
It seems like it takes about 45 minutes or an hour.
7:52
I'd have to refer back to the...
7:56
All right, now see how those are all tucked in there
8:04
I like 'em snug like a bug in a rug.
8:17
Michelle, our daughter
8:21
that I got from Michael,
8:22
one of the best gifts he ever gave me
8:25
was his son and his daughter.
8:28
Well she had us over for dinner last night
8:31
and Lord, I've been feeding Henry since he was born
8:36
and his mother had pot roast, delicious pot roast.
8:45
put mushrooms in with the pot roast.
8:48
And Henry said, did you put mushrooms in this?
8:52
I can't eat mushrooms.
8:53
You know, I don't like mushrooms, I can't eat 'em.
8:56
I can't eat this pot roast,
8:57
'cause I can tell, I can taste those mushrooms.
9:01
Well, after he pulled them whole mushrooms
9:05
out, I think he managed to eat three biscuits stuffed
9:12
So I learned something new last night.
9:16
Don't give Henry a dish with mushrooms in it.
9:20
All right, so I'm gonna just
9:26
put our mushrooms on top
9:36
put our cream sauce on top.
9:40
Eddie, can you see how long this takes to cook?
9:44
It was in my very first book wasn't it?
9:49
- That I wrote in 1998 or 97, something like that.
10:02
- [Eddie] 300 degrees.
10:04
- [Eddie] One and a half hours.
10:06
- One and a half hours, okay.
10:08
Now this this cream sauce recipe called
10:13
for eight chicken breasts.
10:17
So we're only using four.
10:19
So we're gonna have plenty, plenty of sauce.
10:29
That's the story morning glory.
10:37
So in a kind of slower oven for an hour and a half.
10:40
But I would continue to, you know, check on it.
10:44
So, oh, on my way to the oven y'all,
10:47
I was thinking about where, where did I get this recipe?
10:51
And if memory serves me right,
10:54
Kari's mother, my brother Bubba's first wife
10:59
and mother of his children,
11:01
I think she gave it to me.
11:06
And you know what, you could swap out the chicken
11:14
Look at our chicken, y'all, it looks good.
11:18
I'm just gonna reach in here.
11:19
Ooh, this is screaming for some rice.
11:25
As Henry says, rice.
11:27
I'd like some rice, guinea.
11:48
This brings back so many memories.
11:50
And by pounding your chicken, y'all,
11:56
it makes it so much more tender.
12:01
This is so good and so easy.
12:08
Maybe she will eat this too, Eddie.
12:12
Think Peggy, I'm talking about.
12:21
Hey, y'all, it's Paula Deen.
12:23
Now, if you enjoyed this video, be sure to like it
12:27
and click the subscribe button as well as the notification
12:31
bell to be alerted when I post a video.
12:34
Love and Best Dishes Y'all.
