Chicken Serenade

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!