From Linderhof’s Kitchen . . . Martha Meinsen Scott

One of my favorite restaurants in Kansas City was Stephenson’s Apple Farm.     We celebrated many grand occasions there. One of my favorite dishes was their baked chicken ‘n’ butter and cream.   It’s a great company dish or even a family dish. The original recipe calls for a whole chicken but I often make it with chicken breasts — sometimes bone in and sometimes boneless.    If you like thighs, it would be good with those too! For a grand meal, serve it with Stephenson’s Green Rice; for an everyday meal, a box of white and wild rice works well!




8 pieces frying chicken
2 cups flour
1 T. salt
1 T. pepper
2 t. paprika
1 stick butter, cut into 8 pats
2 cups half and half or cream


Dip chicken in cold water.    Mix together flour, salt, pepper and paprika.    Coat each piece of chicken thoroughly in flour mixture.    Place pieces skin side up in a 13 x 9-inch pan. Bake uncovered at 450 for 30 minutes or until brown.   (Recipe may be prepared ahead up to this point.) Pour cream around chicken, place 1 pat of butter on each piece and bake at 350 for 45 minutes.
(*Note: This time I used chicken breasts — with boneless and skinless)
Martha Meinsen Scott is a Fort Scott foodie who creates from her home, called Linderhof.


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