Chicken Imperial

• 2 1/2 to 3 lb. chicken pieces
• salt
• 1 1/2 sticks margarine
• 2 tsp. Worcestershire sauce
• 1 tsp. curry powder
• 1 tsp. oregano
• 1/2 tsp. dry mustard
• 1/2 tsp. garlic powder
• 1/4 tsp. paprika
• 1/3 c. dry sherry wine

1. Salt chickens on both sides and place
2. on
3. large,
4. flat, ungreased pan, cut side up.
5. Combine
6. remaining
7. ingredients in saucepan.tlace on medium heat and blendtell.
8. Remove
9. from heat and brush chicken generously with
10. mixture,
11. using
12. pastry brush.
13. Place in 350u0b0 oven and bake 1 to 1t/2
14. hours or until tender,
15. basting and turning chicken every 10
16. to
17. 15
18. minutes. Oven may be turned up the last few minutes to brown if desired. Serve from pan or warm platter.
19. Serves 4 generously.

chicken pieces, salt, margarine, worcestershire sauce, curry powder, oregano, dry mustard, garlic powder, paprika, sherry wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=170812 (may not work)