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- What do you eat Michael Groover, nuts?
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Hey, y'all come on in the kitchen.
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I love the recipe that I'm going to share with y'all today,
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because it's been hanging around
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in my repertoire for 25 or 30 years.
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It was in my very first cookbook and Theresa was telling me
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it has what, 80 five star reviews.
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- [Theresa] Yes, it is easy.
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- Easy, easy. There's a good chance
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you might already have all this stuff on hand,
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and it's the Lady and Son's chicken in a wine sauce.
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And I've got, Teresa and I were just
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talking about, look at these huge breasts.
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Theresa and I were just talking about they don't,
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they don't, they don't sell these
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in packages of four anymore.
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And I know that's for a reason.
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I know they're doing it so they'll
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get you to buy the second pack.
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- Don't you think that's what it is?
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- (Theresa) I think it's about money honey.
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- Yeah, these breasts are so big you could cut
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them I two y'all, and
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easy feed four people.
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And if it's two children,
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they can split a breast and you still have,
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you could feed five with this I think.
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- [Theresa] Yes. Those are huge.
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- Yes. All right, so I've put our
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boneless skinless chicken breast
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in a buttered casserole dish,
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go and add a little salt and pepper.
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You gon' say, daggon' Paula,
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it don't get no easier than that.
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And I'm using a baby Swiss cheese,
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that I'm laying on top of it now.
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And the next thing I'm going to do
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is I'm going to mix a
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fourth of a cup of white wine,
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with one can of concentrated chicken soup.
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So we just going to mix those together
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and we'll go put this in the oven at 350 y'all, and
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I think we'll probably bake it for like 45 minutes.
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You know, so this is, you know,
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if you get home at 5:00 or 5:30 in the afternoon,
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you can easy have dinner on the table by 6:30.
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Okay, so we just gon' mix that up real good.
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And then we're gon' pour that over the cheese.
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Just get that, that wine incorporated,
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that might be the hardest part of the whole recipe y'all,
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getting the wine and the chicken soup stirred together.
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Okay so we just gon' pour that over there,
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Yeah that's amazing that it had 80 five star.
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So, that tells me right off the bat that y'all have
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enjoyed eating and preparing this simple little recipe.
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All right, now we're gonna take
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just like a Pepperidge Farm,
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or whoever makes it, I don't know, stuffing.
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And we're using a bread stuffing aren't we.
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- Not, not the cornbread stuffing
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- [Theresa] Right, just a regular, herb-
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- Yeah, an herb bread.
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I could almost like a few more bread crumbs,
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can we get 'em Theresa?
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- [Theresa] You sure can.
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Y'all it's so good to be back in my kitchen.
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Those of you that's been hanging out here
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with me for a very oh, thank you Therese.
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- [Theresa] Have as many as you want.
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I just liked that crunchy top you know?
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- [Theresa] Are you gonna need more butter?
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- The cook note on this is,
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that you can use more butter if you like.
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- [Theresa] And breadcrumbs apparently.
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- And breadcrumbs yeah,
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I just want to covered good, oh, look at the herbs.
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I just got to the herbs on that, Theresa.
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And then we're just going to pour our melted,
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(laughs) - (Theresa) Ohhhh!
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- our melted hard butter.
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- It won't take but a second, to heat that.
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Those of y'all that have been hanging out with me in the
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kitchen for a very long time,
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hopefully you'll see things that you recognize.
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You know, I had the big rooster
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painting up here a long time, for years,
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and it's hanging now in the other room behind me,
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Michael had gone on a hunting trip and he,
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he loves his taxidermy.
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So, it was important to me that
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he has something in this house that he
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really loves, and part of him.
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He does something I personally could not do,
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but he likes it and enjoys it.
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I think I may have told y'all the sofa down there was
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Michelle and Anthony's great grandmother,
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and Nana lived to be 102 years old.
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So, one day Michelle called and she said, Paula,
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I've got Nana's sofa, would you like to have it?
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And I said, well, send me a picture.
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I think I may have told y'all, send me a picture.
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And when she sent me that picture, I said, heck yes,
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heck yes I want that sofa.
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So that means a lot to me that they can come in and see
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something, you know, from their childhood too.
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I like everybody to see something and have something,
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you know that means a lot to them.
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So, like I tell you in the recipe,
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you can always add more butter, but I think that's plenty.
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So in the oven, let me, let me check the time.
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350 for about 45 minutes.
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So, Theresa you want to stick this?
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I've only taken y'all on a tour
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of just this part of the house.
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And so I haven't taken it into what I call the wet pantry.
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Cause it has a sink in it.
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- [Michael] We did, we did that.
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- We did? We did? Okay, good I can't remember,
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but I can't wait to take y'all on a tour
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in the living room, but you know,
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we just having to be a little patient because I want it
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ready when I take y'all through it.
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So, and we just measured windows today,
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for window treatments, so, it won't be long.
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Won't be as long as it has been.
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Okay. So we'll check on that in 45 minutes,
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maybe 40 minutes and see how it's coming,
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and I'll be back with you.
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It don't get any simpler than does it?
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Our chicken in wine sauce is ready y'all.
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Look how big that chicken breast is.
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- [Michael] It smells so good.
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- Doesn't it smell delicious? Oh.
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Michael, I want you to come over here please,
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and taste this like I said,
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it's been my repertoire for so many years
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and it's got a lot of five star
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So tell me how you like it.
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I don't think I've ever cooked it for you.
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Oh, see, I hear the crunch.
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- Yay, another five star recommendation y'all.
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- Is this like breastfeeding? (Paula laughs)
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- What you mean breastfeeding?
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Oh, feeding you a breast?
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You're so goofy. (laughs)
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You cut the biggest pieces to put in my little mouth.
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I'd forgotten how good it was.
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- It is good I think I've tasted it before.
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I can't remember if one of several thousand.
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- So y'all do try it.
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If y'all never tried this recipe, because it's very,
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very good. Chicken in wine sauce,
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you can find it on my website or
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either in my first or second cookbook,
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The Lady and Son's Savannah Country Cooking,
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and then The Lady and Son's Too, T-O-O.
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Y'all have a blessed day.
