I'm guessing it was in the late '70's - or maybe the early '80's - well before the internet, so I took to the family collection of cook books and newspaper clippings until I found a recipe. I wish I could source it for you but that moment has passed. All that's left is the hand-written copy I made. It took a while to get it right, but it's easy to do.
The surprise of this dish, when cooked correctly, is the burst of butter that spills out when the chicken is sliced. After a few failed attempts, I learned that the key is to freeze the butter. Don't skip that step. The chef at Solomon Grundy's served it on a bed of rice with a cheese sauce that was delicious but difficult for me to recreate. Frankly, this dish doesn't need sauce and I've never had it served that way again.
As you can imagine, the butter keeps the chicken breast moist but a little sauce dresses up the presentation. If you're so inclined, the easy Hollandaise sauce recipe is included.
This is a hearty chicken dish that will take away the chill as Autumn sets in. I served it with a pearl couscous/lentil medley and grilled squash.
Yield: Serves 4
Time: About 1 hour