Easy-to-make and yummy to eat, Shirley's Chicken is a family favorite

By Suzi Hogan

Mansfield Record

“Shirley’s Chicken” is one of our family’s favorites – even our extended families’ and it came from a former cousin-in-law named, obviously, Shirley. Mother always called it “Shirley’s Sour Cream Chicken,” but I have to make sure there’s absolutely no mention of sour cream in it because if my husband knew it had sour cream, he wouldn’t touch it with a 10-foot pole.

I’m quite certain even though he’s eaten it and loved it all these years, that would be the end and what a shame that would be because this is so easy to make. Just marinate it the night before and bake it the next day when you are ready to eat.  Enjoy!

Shirley’s Chicken

4 packages boneless chicken breast filets (4 filets to each pkg)

2 cups sour cream

¼ cup lemon juice

4 teaspoons Worcestershire sauce

1 teaspoon celery salt

4 cloves garlic, crushed

4 teaspoons salt

½ teaspoon freshly ground black pepper

1 8-oz. package plain bread crumbs

1 cup unsalted butter

Wash and dry chicken pieces. Mix all ingredients except the last two. Coat chicken with mixture. Let stand overnight in the refrigerator.  

Next morning dip or roll chicken in crumbs. Place in a large pan, in one layer, and spoon about ¾ cup melted butter over the chicken.

Bake covered with foil, in a 350 degree oven for 45 minutes. Remove foil and pour remaining butter over chicken and bake for about 15 minutes more.  

This recipe can easily be halved.

Suzi Hogan is a Mansfield resident, wife, mom and Mimi to seven grandchildren. She has written cooking columns for several newspapers. If you have a recipe to share or one to request, please email me at suzi.recipes@yahoo.com.

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