For your next Kentucky Derby Day -- you know, to go with the hat

Kentucky Bourbon Chicken from the kitchen of Ann Harwood Bryce

8 chicken breasts

Flour

Salt & Pepper & Paprika to taste

½ cup butter

1 pound fresh mushrooms, sliced

2 ounces bourbon

2 10-ounce cans cream of chicken soup

¾ tsp curry powder

Parsley and almonds for garnish

Dust chicken with flour, salt, pepper, paprika.  Saute in hot butter.  Brown and place in casserole.  Saute mushrooms, and add to chicken.  Add bourbon to skillet to deglaze.  Stir in soup and curry.  Stir until smooth and thick.  Pour over chicken.  Sprinkle parsley and slivered almonds over top.  Bake at 350 degrees for 2 hours.

(I can’t help thinking that the garnish of parsley and almonds should be added either late in the baking or just before serving.)