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Chicken Serenade12/23/2015 A company chicken dish!
I am having a difficult time getting everything I want to get done for Christmas this year. It actually seems like I have this problem every year! I have read my Christmas Therapy book twice so far. Today I am going to try my hand at making lefse. I made it a couple of times when the children were small, but I didn’t have the right equipment. This year my cousins gave me my Aunt Dorothy’s lefse rolling pin and a friend from my church gave me a beautiful lefse grill, so I am all set. Here is a quote from Christmas Therapy by Karen Katafiasz that I have to keep in mind: “Relinquish superhuman efforts to produce Christmas-card perfect holiday celebrations. Christmas is about God becoming human not humans becoming God.” Today I am sharing a chicken recipe worthy of serving to company: Chicken Serenade: 4 deboned chicken breasts, pounded thin to tenderize 2 Tbsp olive oil 1 tsp lemon pepper 1 Tbsp fresh minced garlic 1/2 lb fresh sliced mushrooms 2 cans (15 oz. each) artichoke hearts packed in water, drained and quartered 1 cup heavy cream 1/4 cup white wine 2 firm tomatoes, diced parsley Sauté chicken breasts in olive oil over medium heat until tender; season with lemon pepper, place in large preheated serving platter or dish. Sauté mushrooms, garlic and artichoke hearts for 2 minutes; slowly add heavy cream and wine, reduce heat and simmer 5 minutes. Add diced tomatoes and stir until tomatoes warm; pour over chicken breasts and sprinkle parsley over all, if desired. Good served with rice. Have a very Merry Christmas!
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