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Nutrition Facts
Serving Size 1 (350g) Recipe makes 4 servings The following items or measurements are not included below: 1/4 teaspoon dried mustard
Calories 534
Calories from Fat 235		(44%)
Amount Per Serving		%DV
	Total Fat 26.2g	40%
	Saturated Fat 15.4g	76%
	Monounsaturated Fat 6.8g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.1g
Cholesterol 197mg		65%
Sodium 953mg		39%
Potassium 762mg		21%
Total Carbohydrate 4.0g		1%
	Dietary Fiber 0.6g	2%
	Sugars 1.1g
Protein 55.1g		110%
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Chicken Imperial A' La Laura

Recipe #397732 | 50 min | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: La Dilettante
Nov 3, 2009

A web search for "Chicken Imperial" fetches up many different dishes that are nothing like this one, which was given to me by a dear departed friend. I make it every year on her birthday, remember all her wonderful ways, and serve it over rice to my grateful husband with a crisp salad of fresh greens! (Vegetarian confession: I have used the same marinade on slices of baked firm-style tofu, and it's absolutely delicious!)

SERVES 4 , 4 chicken breasts (change servings and units)

Ingredients

4 bone-in skinless chicken breasts
1 teaspoon salt
fresh ground pepper
1/2 cup melted butter
1 tablespoon worcestershire sauce
1/4 teaspoon paprika
1 teaspoon dried oregano
2 teaspoons curry powder
1/4 teaspoon dried mustard
1 teaspoon Tabasco sauce
1/4 cup sherry wine
1/4 cup fresh parsley, minced

Directions

1
Salt and pepper chicken breasts.
2
Heat butter in skillet. Saute' chicken breast on both sides to brown. Transfer to ovenproof lass baking dish.
3
Mix remaining ingredients into skillet dripping, blend well, and pour over chicken. Bake at 350 for 30 minutes, until tender.
4
Serve over rice with pan juices.