Lemon Cream Chicken

I found this recipe on the sisters cafe website. It's the first of their recipes that I've tried, but there are lots of others that I'd like to try too. I really liked this. Chet did too, but he thought the sauce was too tangy so you may want to cut back on the lemon juice. Also, it's not a very light recipe. I used part whipping cream and part milk instead of the full cup of whipping cream to lighten it up a little.

1/2 cup plus 1 T. flour divided
1/2 t. salt
1/2 t. pepper
6 boneless skinless chicken breast halves
1/4 c. butter (mostly optional)
1 c. chicken broth
1 cup whipping cream, divided
3 T. lemon juice
1/2 pound fresh mushrooms, sliced

In a large resealable plastic bag, combine 1/2 c. flour, salt and pepper. Add chicken and shake to coat. In a large skillet, cook chicken in butter for 8-9 minutes on each side or until juices run clear. Remove chicken and keep warm.

Add broth to the drippings. Bring to a boil over medium heat; stir to loosen browned bits from the pan. Simmer, uncovered for 10 minutes or until broth is reduced approximately 1/3 cup. Sir in 3/4 c. cream, lemon juice and mushrooms. Cook over medium-low heat for 5 minutes.

Combine remaining flour and cream until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to skillet and heat through. Yield = 6 servings.

Serve over rice or noodles. Enjoy!

Parmesan Chicken

6 boneless skinless chicken breasts
2 T. melted margarine or butter*
1/2 c. powdered parmesan cheese
1/4 c. dried bread crumbs
1 tsp. oregano leaves
1 tsp. parsley
1/4 tsp. paparika
1/4 tsp. salt
1/4 tsp. pepper

Heat oven to 400 degrees. Mix all the dry ingredients together, Spray cookie sheet. Dip in butter, and coat with remaining ingredients. Cook until done.

*My friend gave me this recipe. It is really easy and good, but I had to use a lot more than just 2 tablespoons of butter to dip the chicken in. Also, I like to use chicken tenders because they cook faster than chicken breasts.

Hot and Sweet Drumsticks

I found this on Pioneer Woman's website. It sounds good and easy. I am either going to make it tonight or tomorrow night. I'll let you know if it is good or not.

1 Cup Apricot Preserves
1/2 Cup Ketchup
1/4 Cup Soy Sauce
2 teaspoons Minced Garlic
2 teaspoons Hot Pepper Sauce
3 Lbs. Drumsticks (about 12)
Preparation Instructions

Preheat oven to 350*. In a small saucepan, combine preserves, ketchup, soy sauce, garlic and hot pepper sauce. Cook and stir over medium-low heat until preserves are melted.
Arrange drumsticks in a single layer on a 13 x 9″ baking pan. Pour sauce over drumsticks, turning to coat. Bake, uncovered, for 40-45 minutes or until chicken is done, spooning sauce over drumsticks while baking. Serves 6.

Santa Fe Chicken

This is a great recipe because you can modify it easily if you want more or less.

2-3 chicken breast (butterflied)
1/2 pkg. cream cheese
1/2 - 1 can green chilies
crushed cornflakes (I used bread crumbs since I didn't have any cornflakes)

*Mix cream cheese and chilies. Spread mixture inside chicken breasts. Coat each filled chicken breast in crumbs. Bake 350 for 20-25 min.

Crock-Pot yummy chicken!!!

4 boneless, skinless chicken breast
1 bottle favorite BBQ sauce
1 can crushed pineapple (juice and all)

*Place ingredients inside crock-pot. Cook on High for 3-4 hours or Low for 4-6 hours. Also, if your chicken is frozen add a couple hours. Serve over rice!

Honey Lime Chicken

4 boneless skinless chicken breast halves
1 1/2 t. garlic salt
1 T oil
1 20-0z can pineapple rings
1/4 c. honey
3 T. lime juice
2 T. soy sauce
2 t. cornstarch

Cut chicken in strips and sprinkle with garlic salt. Brown in oil. Drain pineapple. Add 1/4 cup pineapple juice to skillet. Cover and simmer 6-8 minutes. Remove chi ken. Add honey, lime juice, soy sauce, cornstarch and remainder of pineapple juice. Bring to boil. Cook and stir until thik an clear, about 1 minute. Add chicken and pineapple rings and heat through. I usually serve the pineapple rings on the side for my kids, but I like them mixed in with the sauce.

I usually serve this with rice and broccoli. We love it.

Chili's Chicken Enchilada Soup

This is a very easy and yummy soup (I think it is even better than when you order it at Chili's). It makes a ton, so I usually half the recipe and still have lots of leftovers.

1/2 C. Vegetable oil
1/4 C. Chicken base
1 C. Diced onions
2t. Ground cumin
2t. Chili powder
2t. Garlic powder
1/2t. Cayenne pepper (more for spicier soup)
2 C. Masa harina (corn flour)
12 C. Water
2 C. Crushed tomatoes
1/2 lb. Velveeta cheese
4-5 Chicken breasts, cooked and cubed

Optional:
2 cans Black beans (rinsed)
1 can green chilies

Garnish:
Sour cream
Shredded cheese
Tortilla chips

Saute onions and spices in oil and chicken base until onions are soft and clear or about 5 minutes. In another container, combine masa with 8 cups water. Stir until all lumps dissolve. Add to onions and bring to a boil, stirring constantly. Cook 2-3 minutes. Add remaining water and tomatoes and return to a boil, stirring occasionally. Add Velveeta and stir until it melts. Add chicken and beans (if desired), heat and serve. Top with sour cream and cheese. Serve with tortilla chips.

Everything Lo Mein

This is a Rachael Ray recipe that has been altered. If you want to see the "real" recipe just google "Rachael Ray everything lo mein". This took a little time because it was my first time making it, but it was really good and even better for left-overs. My kids loved it too. Just prepare everything before so you can just throw it in when called for- it makes it so much easier. This would be great served with egg rolls but still fab by itself.

Sauce:
3 rounded tablespoons hoisin sauce (found on chinese food aisle)
3 tablespoons soy, eyeball it
3 tablespoons water, eyeball it
2 teaspoons hot sauce, eyeball it

Everything Lo Mein:
1 pound spaghetti
Salt
1/4 cup vegetable oil, divided
2 large eggs, beaten
5 chicken breast cutlets, thinly sliced into strips
Black pepper
2 inches fresh ginger, chopped or grated
4 cloves garlic, finely chopped
1/2 pound mushrooms, chopped
2 cups fresh bean sprouts,
1/2 pound shredded cabbage (I used the already shredded cabbage and carrots in the salad mix section of the produce)
Directions
Mix together sauce ingredients and reserve.
Bring pasta water to a boil, salt water and cook spaghetti to al dente.
While pasta cooks, heat a tablespoon of vegetable oil in a large, nonstick skillet over high heat. When oil ripples, add beaten eggs and scramble them to light golden brown, remove and reserve.
Season the meat with salt and pepper. Heat the remaining vegetable oil to a ripple, then add meat and stir-fry 4 minutes, push meat to the side and add ginger, garlic, bean sprouts, and cabbage. Stir-fry veggies 2 minutes, then drain and add pasta and eggs back to skillet. Pour sauce over the spaghetti and toss to combine. Turn off pan. Toss 30 seconds and let the liquids absorb.

Cheesy Chicken and Rice

Our kids love this recipe.

2 cans cream of chicken soup
1 cup evaporated milk
1 cup shredded Monterey Jack cheese (sometimes I use cheddar)
3 cups cooked rice
dash pepper
6 boneless skinless chicken pieces
rotisserie chicken seasoning

Mix soup, milk, cheese, rice and pepper. Place in greased 9x13 pan. Top with chicken pieces. Sprinkle with rotisserie chicken seasoning. Cover and bake for 40 min. at 350 degrees. Uncover and bake 20 minutes longer. Stir before serving.

Chicken Divan

This is my college roommate's recipe. I haven't made it in a long time, but I hope it's what you were looking for.
2 10 oz pkg. frozen broccoli or 2 bunches fresh
2 cups cooked chicken (about 3 breasts)
2 cans cream of chicken soup
1 cup mayonnaise (I usually put in a little less.)
1 T lemon juice
1/2 t curry powder
1/2 cup sharp cheese
1/2 cup soft bread crumbs
1 T melted margarine
Cook broccoli. Mix all ingredients except cheese, bread, and butter. Sprinkle top with cheese. Combine crumbs and butter and sprinkle over all. Bake at 350 degrees for 25-30 min.
(I remember making this without the bread crumbs and putting it over baked potatoes.)