I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.
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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:
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
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!