By The week after the news. I am still absorbing it. Dorothy Mae Henderson, born in a shotgun house on the east side of Savannah, daughter of a longshoreman and a domestic worker, school lunch lady for thirty-five years, widow, grandmother, woman who types with one finger — she is going to be a published author. I say it to myself and it sounds like fiction. It is not fiction. It is the truest thing I've ever made besides a pot of grits.
Caroline from the publisher sent paperwork — a contract, which Denise read because I do not read contracts, I read recipe cards. Denise explained the terms: they'll print five thousand copies, distribute to bookstores in the Southeast, and I get a percentage of every sale. I said, "What percentage?" Denise told me. I said, "That seems low." Denise said, "It's standard." I said, "Hattie Pearl would have negotiated better." Denise said, "Mama, sign the contract." I signed the contract.
The book will come out in the fall. They need time for editing, design, printing. Caroline asked if I had a photo for the cover. I said, "I have a skillet." She said, "What do you mean?" I said, "Put the skillet on the cover. Hattie Pearl's skillet. That's the book." She was quiet for a moment. Then she said, "I love that." And I knew she was the right editor, because anyone who understands that a skillet is a book cover is someone who understands what the book is about.
Made fried chicken tonight. Celebration chicken. Buttermilk soak, seasoned flour, cast iron skillet. The same skillet that will be on the cover of a book. I ate the chicken and I looked at the skillet and I said, "You're famous now." The skillet said nothing. Skillets are humble. Unlike their owners.
Now go on and feed somebody.
Celebration called for chicken — it always does in this family — and when I went looking for the right recipe to mark the occasion, Anniversary Chicken felt like it was written for exactly this kind of moment: the kind where something you’ve worked toward your whole life finally lands in your hands and you don’t quite believe it yet. I made it in Hattie Pearl’s skillet, the same one that’s going to be on the cover of a book with my name on it, and I want you to make it too — not because you’ve signed a contract, but because somebody at your table deserves to feel celebrated tonight.
Anniversary Chicken
Prep Time: 10 min | Cook Time: 35 min | Total Time: 45 min | Servings: 4
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 packet (1 oz) Italian dressing mix
- 1/2 cup grated Parmesan cheese
- 1/2 cup chicken broth
- 1/4 cup butter, cut into pieces
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Fresh parsley, chopped, for garnish
Instructions
- Preheat & prep. Preheat your oven to 350°F. Pat chicken breasts dry with paper towels and season on both sides with garlic powder and black pepper.
- Sear the chicken. Heat olive oil in a large oven-safe skillet — cast iron preferred — over medium-high heat. Add chicken breasts and sear 3–4 minutes per side until golden brown. Do not move them while they sear; let the crust form.
- Build the sauce. Reduce heat to medium. Sprinkle the Italian dressing mix evenly over the chicken. Pour chicken broth into the skillet around (not over) the chicken, then scatter butter pieces around the pan.
- Add the Parmesan. Sprinkle grated Parmesan cheese over the top of each chicken breast.
- Bake. Transfer the skillet to the preheated oven. Bake uncovered for 25–30 minutes, until chicken reaches an internal temperature of 165°F and the cheese is lightly golden.
- Rest & serve. Let the chicken rest in the skillet for 5 minutes before serving. Spoon pan sauce over each piece and finish with fresh parsley. Serve with rice, mashed potatoes, or crusty bread to catch every drop of that sauce.
Nutrition (per serving)
Calories: 340 | Protein: 38g | Fat: 18g | Carbs: 4g | Fiber: 0g | Sodium: 780mg