Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Maw-Maw’s Chicken

Ingredients

8 Chicken breasts, boneless and skinless (though I like the skin)

1 Tbl Garlic, minced

1 cup Buttermilk

1 tsp Salt

2 tsp Hot Sauce

1 Tbl Worcestershire

2 Tbl Poultry Seasoning

1 tsp Black pepper

1 cup Flour

2 Tbl Bacon grease (or canola oil)

2 cups Mushroom Béchamel Sauce

1 /2 cup Sour cream

1 /2 cup Green onion, chopped

Mushroom Béchamel Sauce

1 Tbl Olive oil, light

1 /2 cup Onion, minced

1 /4 cup Shallot, minced

1 /4 cup Celery, minced

2 tsp Salt

1 tsp Garlic, granulated

1 /2 tsp Thyme, dry

10 oz Mushrooms, cleaned, sliced (4 cups)

3 cups Chicken broth, warm

1 /2 cup Butter

3 /4 cup Flour

1 cup Whipping cream

Instructions

Preheat oven to 350.

In a mixing bowl, combine garlic, buttermilk, salt, hot sauce and Worcestershire. Mix well and pour over the chicken. Allow to marinate for 1-2 hours. After marinating, remove the chicken and reserve the buttermilk marinade. Add the Poultry Seasoning and pepper to the flour. Place the bacon grease in a large skillet over medium-high heat. Lightly flour chicken and brown on both sides in skillet.

Place chicken into a three-quart Pyrex baking dish. Combine marinade, Mushroom Béchamel Sauce, green onions and sour cream. Spread mixture evenly over chicken. Bake uncovered 25 minutes. Yield: eight servings

Mushroom Béchamel Sauce

(should be used as a legit substitute for canned cream of mushroom soup)

Heat oil in a three-quart saucepot over low heat. Add onions, shallots, celery, and salt. Cook vegetables until tender. Add mushrooms and increase heat to medium. Cook 10 minutes, stirring often. Add chicken broth, garlic and thyme. Bring back to a simmer and cook 10 more minutes.

In a separate skillet, make a light-blonde roux by melting butter and stirring in flour. Add to simmering broth mixture. Cook three to four minutes and add cream. Freezes well.

Yield: two quarts

Recent Recipes

Grilled Tripletail with Lump Crab and Chive Beurre Blanc

Tripletail has always been my favorite Gulf fish. The old-timers used to say, "If you can see a tripletail, you can catch a tripletail." They have this peculiar habit of floating near the surface around buoys, crab traps, and other floating objects, often lying on their sides and appearing almost lifeless. This behavior makes them easy to spot and, if you're quick with your cast, easy to hook. The meat is mild, white, and flaky—perfect for grilling. Pairing it with lump crab and a chive beurre blanc elevates this dish to something truly special.

Read more

Potato Gratin

Potatoes are the one vegetable I could never give up. Fried, roasted, mashed, or scalloped—doesn’t matter, they’re always on the table in one form or another. This gratin is my favorite way to make them feel a little more special. It’s rich, creamy, and just decadent enough to make it feel like you’re putting in some extra effort. There’s a good bit of cheese in this recipe, but that’s exactly how it should be. The combination of sharp white Cheddar, gruyere, and Parmesan gives it the perfect balance of nuttiness, creaminess, and tang. And using Yukon gold potatoes instead of russets makes a big difference. They have just the right amount of starch to get creamy without getting mushy. This dish is a showstopper on the holiday table, but I’d eat it on a random Tuesday without hesitation.

Read more

Orange Cranberry Muffins

These muffins are like Christmas morning in a bite—bright, citrusy orange paired with tart, bursting cranberries. The combination feels like something you'd find in a festive basket dropped off by a thoughtful neighbor. Perfect for Christmas gift giving or to have on hand for guests throughout the holiday.

Read more