Wednesday, February 10, 2010


If you know me, then you probably know why I haven't had a new post in a while. Yep, that's right...morning sickness. Not really been up to doing much in the kitchen, but I'm slowly getting there. Here is a post I've been saving for a cold day, and since it's snowing outside my window right now, I'd say it's a good time to post it.

When I was young, I had some cookbooks designed for children. I poured over these books looking at the pictures of all the things I could make. I'd love to say that I cooked up all kinds of tasty things from these books, but I honestly can't remember making anything but a sandwich where you spread peanut butter on the inside of a hot dog bun and then add a peeled banana to finish it off. At that age I was intrigued with cooking and while there were some foods that I enjoyed cooking, it wasn't until I was in college that I really found my love for all things culinary.

I give some credit to my roommate Martha for inspiring me to be more knowledgeable in the kitchen. She could take what seemed like random items from the fridge and throw them together to make an amazing meal. More credit goes to my friends Trevor and Pauline. Having spent several weeks in their home one summer, I watched this amazing team serve delicious food from their kitchen. Soon, I eagerly began to watch the Food Network and search for inspiration on the many websites devoted to food. I found this recipe when I was in college, and it has been a favorite ever since.

Creamy Lemon Chicken with Vegetables
serves 4

4 boneless chicken breasts (Sometimes I cut into large cubes)
1/4 tsp pepper
salt to taste

1 tbsp butter
1 can (10 3/4 oz.) cream of chicken soup
grated peel and juice of 1 large lemon
1 can (14 1/2 oz.) mixed peas and diced carrots, drained
2 tbsp chopped fresh parsley (or half that dried)

Season both sides of your chicken with salt and pepper. Heat a large skillet to medium-high heat and melt butter. Add your chicken to the skillet and cook until nice and brown and cooked thoroughly, (about 3 minutes each side.) Add soup, lemon peel and juice, and stir well to incorporate with the drippings from the chicken. Turn heat to medium-low, cover the skillet and let simmer for about 5 minutes, stir every couple of minutes to keep sauce from sticking. Add the vegetables and parsley, cover and simmer a couple of minutes until entire dish is completely heated. Serve with wild and long grained rice.

Click here for the Printable Recipe at Tasty Kitchen!

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