2-3 tablespoons fresh-squeezed citrus juice any combination of lemon, lime, or orange (see note)
Spice Blend
2 teaspoons Italian seasoning or Herbs de Provence
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon smoked paprika see note
1/4 teaspoon cracked black pepper
Instructions
Preheat oven to 375 degrees and stir together all Spice Blend ingredients.
Pound chicken to even thickness (max 1 inch thickness at any given part).
Rub the 2 teaspoons olive oil all over the chicken breasts. Season all over with the spice blend.
In a large, oven-safe skillet (see note for alternate method) melt butter over medium heat and stir in 1 tablespoon oil.
Brown chicken in the butter and oil for about 2 minutes on each side.
Transfer skillet to preheated oven. Bake for 15-18 minutes until chicken is cooked through (165 degrees in the center).
Squeeze fresh citrus (lemon, lime, orange, or a combination of any of the three!) over baked chicken just before serving. Serve whole chicken breasts, or dice or slice chicken for use in your favorite dishes.
Rub the chicken breasts with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in a heavy, oven-proof casserole, about 10 inches in diameter until it is foaming.
Stir in the minced shallots or green onion and saute a moment without browning.
Then stir in the mushrooms and saute lightly for a minute or two without browning. Sprinkle with salt.
Quickly roll the chicken in the butter mixture and lay a piece of buttered wax paper over them, cover casserole and place in hot oven.
After 6 minutes, press top of chicken with your finger. If still soft, return to oven for a moment or two. When the meat is springy to the touch it is done.
Remove the chicken to a warm platter (leave mushrooms in the pot) and cover while making the sauce (2 to 3 minutes).
To make sauce, pour the stock and wine in the casserole with the cooking butter and mushrooms.
Boil down quickly over high heat until liquid is syrupy.
Stir in the cream and boil down again over high heat until cream has thickened slightly.
Off heat, taste for seasoning, and add drops of lemon juice to taste.
Pour the sauce over the chicken, sprinkle with parsley and serve immedia
2 cups of shredded chicken I used a rotisserie chicken
1 1/2 cup of mixed veggies
1 can of cream of mushroom soup (we found this too salty, so made homemade version)
1 cup of sour cream
1 tsp of dried thyme
Salt and pepper to taste
2 cups of cheddar cheese divided
Instructions
Preheat your oven to 350. Spray a 9×13 pan with cooking spray.
Cut your biscuits into ⅛ pieces.
Combine the biscuits, chicken, mixed veggies, cream of mushroom soup, sour cream, thyme, salt and pepper and 1 cup of cheddar cheese in a bowl.
Spread the mixture into your pan and top with the remaining cup of cheese.
Bake for 30-35 minutes till your biscuits have popped up and the cheese is bubbly.
Homemade Cream of Soup
INGREDIENTS
2 1/2 cups chicken broth (I used 2 cans)
1 1/2 cups milk
3/4 cup flour
1 tablespoon seasoning mix (or on your own, 1/2 tsp. onion powder, 1/2 tsp. garlic powder, 1/2 tsp. black pepper, 1 tsp. salt, 1/2 tsp. parsley, etc)
INSTRUCTIONS
Combine the chicken broth and 1/2 cup of the milk in a large saucepan. Bring to a low boil.
Meanwhile, in a small bowl, whisk the flour and seasonings into the remaining 1 cup milk until a smooth, thick mixture forms.
Pour the flour and milk mixture into the saucepan with the broth mixture over low heat and stir continuously, whisking as the mixture simmers. Continue to simmer and stir/whisk until the mixture is smooth and thick, 5-10 minutes. The mixture will thicken a bit as it cools.
