Beachcomber Baked Chicken

Beachcomber Baked Chicken

4		chicken breasts, bone in
3/4	tsp	garlic salt
1/2	tsp	lemon pepper
1/2	cup	free range chicken broth (Imagine), plus up to an additional 1/2 cup when making the gravy

1/2	tsp	oregano
1	tsp	sherry extract
1/2	cup	milk
3	Tbs	cornstarch

1	Remove skin from chicken. Sprinkle chicken with garlic salt and lemon pepper and place in 8 x11" baking dish (or crock pot). Mix chicken broth, oregano and extract. Pour over chicken. Bake, covered with foil in 350° oven for 1 hour (or in crock pot on low 8-9 hours).
2	When chicken is done, pour off the liquid into a measuring cup and add additional broth to bring to 1 1/2 cups. Pour broth into saucepan and heat to boiling. Thicken gravy with 2-3 T cornstarch mixed with 1/2 C milk, and pour into the broth. It makes an excellent wine-sauce gravy. Pour gravy over de-boned chicken meat pieces and reserve a cup of gravy for mashed potatoes.

Source

Source: Rita Turner