Baked Chicken with Butter Sauce


I am new to this forum, but like good food.  Thanks for letting me share!

I should note that I use Living Cookbook to put my recipes into. It not only organizes them well, it also includes nutrition information. That’s not always a good thing.  Some things I like seem to have a lot of calories and fat in them, dang it!  Since I have to become a little more health conscious, I guess the information is useful.  To that end, I will include a PDF of my recipes that contain that information. 

One of the problems around my house is that the wife and oldest daughter just do not like chicken much. It has to be pretty well disguised for them to eat it. But I picked up some very nice chicken breasts for a good price last week and wanted to do something with them that everyone would eat. After trolling around and looking at various recipes, but not liking much of what I saw, I came up with this recipe for Baked Chicken with Butter Sauce.

  • 4 Chicken Breasts, boneless, skinless
  • 1/4 cup Margarine, melted, but not quite liquid
  • 2 Garlic cloves, minced
  • 1/2 cup Ritz Crackers, crushed
  • 1/4 cup Parmesan cheese, freshly grated
  • 2 Tbsp Parsley, finely chopped
  • 2 Tbsp Basil, finely chopped
  • 1/4 tsp Pepper
  • 1/2 tsp Salt


  • 1/2 cup White wine (or apple juice)
  • 1/2 cup Margarine
  • 1/4 cup Half and Half or light cream
  • 1/2 cup Roma Tomatoes, finely diced
  • 1/4 cup Green onion, finely sliced
  • 1/4 cup Mushrooms, finely chopped
  • 1/4 tsp Cayenne pepper

1  Crush Ritz crackers until fine. Mix with chopped parsley and basil, finely grated parmesan cheese, salt and pepper.

2  Melt the margarine until very soft (not quite liquid) and mix with the minced garlic. Spread over the chicken breasts.

3  Evenly coat chicken breasts with the cracker mixture. Place in baking pan, cover with foil, and bake for 45 minutes at 325 degrees or until done (use a meat thermometer).

4  In a saucepan, add margarine and apple juice. Heat until margarine is melted, just below boiling. Stirring constantly, add the half and half. When mixture starts to thicken, reduce heat.

5  Add the remaining sauce ingredients and simmer over low heat, stirring fairly often. Sauce should not boil. If sauce is too thin, add a little flour 1 tsp at a time.

6. When chicken is done, transfer from baking pan to serving platter. Pour sauce over chicken and serve.


2 Responses to “Baked Chicken with Butter Sauce”

  1. Mom Says:

    man this looks GOOD!!! I’ll be trying it soon!

  2. johnsboise Says:

    It was good! Just finished eating the leftovers and it was good the second time as well!

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