Hollymead Chicken

This past weekend the hubby and I escaped to Charlottesville, VA for some rest and relaxation. Sometimes it is nice to get away from the city and go to the country. We also like to stop by our Alma Mater to see the exciting things going on.  This visit we actually stayed at The Silver Thatch Inn. You may recall my mentioning the inn when discussing my grandmother’s recipes. This was my first time staying at the inn. When I was in college we would sometimes eat at the restaurant whenever my parents came to town but I never had a need to stay there. Now that we are alums we can stay in places like this when we come to town.

Our visit was wonderful. We got to spend some time with Jim and Terri who are the owners and they are both great people. If you find yourself planning a trip to Charlottesville you should definitely consider staying at The Silver Thatch.

Since we went to the inn I thought it might be good to feature another one of Grandma’s recipe. For this occasion I chose to recreate the dish that carries the same name of the inn, well the name my grandparents gave the inn. Hollymead Chicken is one of those dishes that has a 1950’s feel. The main ingredient is a can of condensed soup, doesn’t that sound like vintage Americana?

This is a very simple recipe, I made some changes but I wanted to stay true to the recipe. I am sure you can find some version of this dish on soup labels or soup cookbooks. After making this dish I thought of lots of way to add to it or even switch it up so maybe this will reappear sometime in the future. One of the additions I made was to saute celery and onion in butter. This addition provided some texture and made for a richer flavor.

The recipe called for cooking this low and slow but I didn’t take that route. It still turned out as it should (I believe anyway) so if you feel like upping the temp feel free.

Hollymead Chicken

March 6, 2013

by hautepepper

Category Hollymead Recipes Recipes

Persons

4

Notes

I tend to buy the low sodium/fat free varieties of these items. Feel free to make with the lighter options, you can increase the seasoning if you wish.

Ingredients

• 4-7 Chicken Breast
• 1 Can of Cream of Celery Soup*
• 1 Pint Sour Cream (see note)
• 1 Stalk Celery Diced
• 1/4 Cup Onion Diced
• 3 Tbsp. Butter
• 1 Tsp. Paprika
• 1/2 Tsp. Garlic Salt
• Pepper to Taste

Instructions

1. Saute the celery and onion in a pan with 1 tsp. of butter. Remove from heat when the celery starts to soften. While the celery and onion cool mix together the soup and sour cream. Once cooled add your celery and onion mixture and stir together. In a baking dish pour in your sour cream and soup mixture. Place your chicken breast on top of the sauce. Top each breast with a piece of butter and sprinkle with paprika, garlic salt, and pepper. Bake your chicken uncovered for 2 hours at 300 degrees or 1 hour at 400 degrees. Serve over rice or mashed potatoes, finish with some chopped green onion for color.

Tags

Canned Soup,

Celery,

Chicken,

Hollymead,

Main Dish,

Onions,

Silver Thatch Inn,

Sour Cream

https://www.hautepepperbites.com/2013/03/06/hollymead-chicken/