I Googled Chicken Old Boston just to see if there was a reason that this recipe was called Chicken New Boston. Even searching for Chicken New Boston yielded nothing on the first search page. So this recipe may be new information for everyone.
So what do we think of when we think of Boston? Some people think of sports (we try not to acknowledge those teams). Some people have the experience of Matt Damon’s Boston or the Boston of the New Kids on the Block. There is the Boston of baked bean fame and the Boston of the Tea Party. Boston clam chowder. Ivy League Colleges covered in actual ivy. Then there is the Boston in Cheers. Let’s talk about that Boston because we’ve been watching that on Netflix sometimes and it helps make my metaphor better.
You know how on Cheers there are the people like Norm and Cliff? They are that gritty side of Boston. The working class people from working class neighborhoods. Old Boston, if you will. If you were to imagine dinner at their houses, you’d imagine a roast that has been simmering all day. Maybe a nice plate of spaghetti. Food that is practical more than pretty. Food that will keep you going in cold weather.
And then there is Diane. There is no way she would sully her insides with that sort of food. She’s lofty and above it all. She represents that other part of Boston. The part of Boston that embraces new food and new culture. Chicken New Boston is something that Diane may whip up in her kitchen while wearing a ruffled apron. 
I did not wear a ruffled apron while making this dish. I think I was barefoot…
Chicken New Boston is a breaded chicken in a creamy sauce with mushrooms, artichokes and sherry. Conceptually, it’s delicious. Realistically, I had a hard time keeping the cornflakes on the chicken. It might just be a me thing. The sauce was amazing (even with the cream o’soup). It’s the sort of sauce that you’d want to mop up with bread or eat on top of noodles. It’s sophisticated enough to make me feel like I should’ve put on my pearls. 
Sounds like a comfort food meal to me. I’d have to do some changes to the recipe though. Panko rather than cornflakes and chicken breast’s rather than a whole cut up fryer. Plus I’d do a homemade bechamel sauce rather than a can of soup
Right there with you.
It’s intriguing how the recipe calls for marinating the chicken in vinegar & lemon juice.
I think it’s a sign of the times. The acid breaks down the meat and tenderizes it.
I may have to try this recipe. I’m always looking for interesting chicken recipes.
It was definitely something I’d make again, but I would use my aunt’s suggestions. Fresh mushrooms would make it that much better.
So happy I found this recipe. My mother used to make it when I was a child. How marvelous the internet!!!
I’m so happy I could help!