Lemon Chicken Italiano
Kim Poulson
6 boneless, skinless chicken breasts
½ c. flour
7 Tbl. butter, divided
1 Tbl. olive oil
Salt and pepper to taste
2 C. marinara sauce of your choice
4 Tbls. chopped onion
2 Tbls. fresh lemon juice
2 Tbls. chopped fresh parsley
Pound chicken breasts between sheets of waxed paper or plastic wrap until flattened. Put flour and chicken a plastic bag and shake to coat chicken. Melt 3 Tbls. of the butter and the 1 Tbls. oil in a large skillet. Place chicken in skillet and cook over medium-high heat for about 5 min. per side. When cooked through, sprinkle with salt and pepper to taste. Place marinara sauce in the bottom of an oven-proof serving dish; top with chicken. Place chicken in a 250-degree oven to keep warm while preparing the lemon sauce.
To make lemon sauce, melt remaining 4 tbls. butter in the same skillet, scraping up brown bits from pan. Add onion and sauté until tender. Remove from heat. Add lemon juice and parsley. Pour hot sauce over chicken and serve. Makes 6 servings.
Showing posts with label dinner. Show all posts
Showing posts with label dinner. Show all posts
Wednesday, March 17, 2010
Enchailadas - Ranchero Style
Enchiladas
Beckie Larsen (Carolee Strong)
6 C beef stock or 2 pkgs onion soup mix with water added.
3 cans Tomato soup
1 lg. can stewed tomatoes
1 lg. onion, chopped (if using stock only)
1 green pepper, chopped
1 ½ lbs ground beef, browned w/onion & green pepper
1 Tbsp chili powder and Tabasco sauce to taste
Combine above ingredients together and simmer 1 ½ hours. Mix some cornstarch with water and thicken slightly.
For Enchilada filling you will need:
Chopped lettuce, grated cheese, sliced olives, chopped green onions, chopped tomatoes and cubed avocados.
Homemade Corn Tortillas
1 ½ C. flour
1 ½ C. yellow corn meal
1 tsp. salt
1 egg, beaten
3 Tbsp oil
Combine all ingredients well with enough water to make a very thin batter. Using a ladle full, as a measure for each tortilla, spread batter into greased frying pan and cook on both sides.
To assemble:
Lay one tortilla on plate, cover with small amount of sauce and a fried egg if desired.
Add toppings of your choice. Put another tortilla on top and ladle sauce to cover over all.
Serves a HUGE crowd.
Beckie Larsen (Carolee Strong)
6 C beef stock or 2 pkgs onion soup mix with water added.
3 cans Tomato soup
1 lg. can stewed tomatoes
1 lg. onion, chopped (if using stock only)
1 green pepper, chopped
1 ½ lbs ground beef, browned w/onion & green pepper
1 Tbsp chili powder and Tabasco sauce to taste
Combine above ingredients together and simmer 1 ½ hours. Mix some cornstarch with water and thicken slightly.
For Enchilada filling you will need:
Chopped lettuce, grated cheese, sliced olives, chopped green onions, chopped tomatoes and cubed avocados.
Homemade Corn Tortillas
1 ½ C. flour
1 ½ C. yellow corn meal
1 tsp. salt
1 egg, beaten
3 Tbsp oil
Combine all ingredients well with enough water to make a very thin batter. Using a ladle full, as a measure for each tortilla, spread batter into greased frying pan and cook on both sides.
To assemble:
Lay one tortilla on plate, cover with small amount of sauce and a fried egg if desired.
Add toppings of your choice. Put another tortilla on top and ladle sauce to cover over all.
Serves a HUGE crowd.
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