I have noticed that boneless, skinless chicken breasts have been on sale lately. I won't buy them with the skin still attached and bones on the underside. That is all waste as I see it. Yes, they are cheaper per pound that way, but when you subtract the skin and bones they are not.

Back in the day, when I was newly married in the late forties, boneless skinless chicken breasts weren't offered for sale. You bought the whole chicken with the giblets tucked in the bottom end. Putting an entree together of just chicken breasts was simply unheard of. Roasting hens were there in the meat case, but I couldn't afford the luxury.

When I was on the farm we raised our own chickens, that was another matter. I used the two finger method of determining if the hen in hand was still laying. If not, she was earmarked for the dinner table. What a different world we live in today. If you see me in a store today and I have a far off look on my face, I am remembering when . . . .

Try this easy chicken breast recipe. It takes a while to bake so save it for a day when you have time for it. It is simple but, oh, so good.

BAKED CHICKEN BREASTS IN SAUCE
6 boneless skinless chicken breast halves
2 cans cream of mushroom soup
2 cups sour cream
1 envelope onion soup mix
¼ teaspoon black pepper

Wash chicken in cold water. Pat dry. Place in 9 by 13 inch baking pan. Combine remaining ingredients. Pour evenly over chicken. Bake, uncovered, at 350 F. For 1 ½ hours. Serve over rice.

Note: You can prepare this dish earlier in the day, then refrigerate until baking time.