Julie's Chicken

This recipe takes a bit more effort and is quite rich.  You will be so happy when you take your first bite that you will think in your mind "it was all worth it" or you may think "why doesn't a nearby restaurant serve this?"

11 chicken tenders (defrost, pat dry)
1/2 cup Italian bread crumbs
1-2 TB flour
1/2 TB Herbs de Provence
1 tsp garlic powder
salt and pepper
2 cups mushrooms, sliced
1/4 onion diced
1/2 cube butter
2 TB flour
1/2 TB Herbs
1/2 TB minced garlic
1 1/2 cups chicken broth
1 cup cream
1 TB lemon juice

Defrost the chicken, pat dry, and dip in egg and then the mixture.  The mixture is the bread crumbs, flour, herbs, garlic powder, and salt and pepper.  Cook in olive oil until brown.  Remove the chicken and place in a 9 by 13 pan.

Using the same fry pan saute 2 cups mushrooms, onion, and butter.  Make a roux by adding 2 Tb flour and 1/2 Tb herbs right in with the mushrooms.  Add the chicken broth and minced garlic.  Add the cream and more salt and pepper.  Add the lemon juice.  Pour this over the chicken.  Cover and bake at 350 for 45 minutes.  Serve over rice.

Jody's Chicken Salad Sandwiches

I love chicken salad sandwiches and have tried many different recipes.  This is Eric's favorite. (mine too but with husband approval too:)

4 cups chicken
1 1/2 cups grapes cut in half
1 cup finely chopped celery
3/4 cup chopped greeen onion
1/2 cup mayo
1/4 cup sour cream
1 TB mustard
1 tsp salt
1/2 tsp pepper
1/4 tsp onion powder
1/4 tsp celery salt
1/8 tsp ground mustard
1/8 tsp paprika
1/2 cup slivered almonds

You know what to do.  Mix it all together and put on your favorite crescant or ciabatta roll.  Call and thank me.  I will send along the love to Jody.

Lori's Cajun Chicken

This is just so good and I recently made it for my parents.  My mom requested the recipe right away.  For everyone who loves pasta as much as Eric and I do here is a great recipe.

I am going to give it to you as Lori made it originally...meaning it will feed many people.  In our home, with only three pasta eaters I make less than the recipe below.

6 cups chicken, cubed
2 TB cajun spice
6 TB butter
1 red pepper diced
1 yellow pepper diced
1 green pepper diced
3 cups heavy cream
3/4 tsp basil
3/4 tsp lemon pepper
3/4 tsp salt
1/4 tsp garlic powder
1/4 tsp pepper
3/4 cup parmesan cheese

Saute the chicken in butter and coat with cajun seasoning. After the chicken is cooked add the peppers. Add the cream, spices, and parmesan cheese.  Toss the pasta in.  I think she made it originally with fettuccine.  I love it with bow tie or penne.  It really is so delicious just pick you favorite pasta.