• 12 large single chicken breasts (with or without bone)
  • Butter and oil
  • 2(8 ounce) jars currant jelly
  • 1 cup water
  • 2 tablespoons cornstarch
  • 2 teaspoon allspice
  • 3 tablespoons Worcestershire sauce
  • 4 tablespoons lemon juice
  • Salt and pepper to taste
  • Directions

    Preheat oven to 350 degrees. Heat 3 tablespoons each of butter and oil in a large skillet. Brown each breast on each side and transfer the browned breasts to a large roasting pan. Add more butter and oil if necessary. Season with salt and pepper. Bring remaining ingredients to a boil and pour over the chicken. Cover the pan and bake 25 minutes, basting frequently. Remove the cover and bake 10 minutes longer; basting twice. Serve on a heated platter. Strain a little of the sauce over the chicken and the rest into a sauce bowl This sauce is also excellent with ham.

    Serves 12

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