Recipes by Celeste Holm: Celestial Chicken; Salmon Steaks with Sour Cream Dressing

Celeste Holm's Celestial Chicken

2 tsps. snipped fresh tarragon (or 1/2 tsp. dried)
3 tbsps. brandy (or white wine or wine vinegar)
Chicken stock (made with 1 packet chicken broth mix, 2 tbsps. onion flakes, 1 cup water and 1/2 tsp. fine herbs cooked in saucepan and reduced in volume by half)
Two boneless chicken breasts, each weighing about 4 to 6 ozs.
Salt and freshly ground pepper to taste
Snipped fresh parsley

1. Soak fresh (or dried tarragon) in brandy (or white wine or wine vinegar) overnight; drain dry; reserve tarragon.

2. Line broiler pan (or baking dish) with aluminum foil. Place boneless chicken in pan; sprinkle with chicken stock to moisten and brandy-flavored tarragon.

3. Broil 3-inches from heat until chicken begins to brown (no extra fat needed); turn to brown on other side. Serve alone or with Celeste's "sour cream" dressing or garnished with fresh snipped parsley. Serve hot with green vegetable (broccoli, steamed Chinese or savoy cabbage); or cold as luncheon dish with thick slices of beefsteak tomatoes marinated with dressing made with minced dill, parsley, chives, a squeeze of fresh lemon juice, mustard (powdered or Dijon), and freshly ground pepper. Keeps two weight-watchers very happy.

Celeste Holm's Salmon Steaks with Sour Cream Dressing

For the dressing:

1/2 lb. pot cheese
2-3 tbsps. buttermilk
1 1/2 tsps. snipped fresh dill (or pinch dried herb)
Salt and pepper to taste

1. Combine all ingredients in a blender and mix until smooth. Chill until ready to use. Makes 4 generous servings.

For the salmon steaks:

1 pat butter
1/2 yellow onion, peeled and thinly sliced
2 salmon steaks, cut 1/2-inch thick (fresh preferably)
Juice of 1 lemon

1. Put butter in bottom of glass (or ceramic) baking dish. Place in oven (375 degrees F. until butter melts). Scatter half of thinly sliced onion in bottom of pan to form a "plank" for the steaks.

2. Place steaks on onion rings and top with remaining onions. Squeeze lemon juice over the whole thing. Bake in 375 degrees F. oven about 10 minutes (or until fish beings to flake when touched with a fork). Serve alone or with a dollop of "sour cream" dressing. Serves 2.