Saturday, March 3, 2012

Lemon Chicken and Rice Pilaf

These are 2 recipes we grew up with and I'm surprised one of us hasn't posted them yet. This is an easy meal that's elegant enough to serve to company... or to eat on a school night! Recipes from our Mom Nancy:)

Shake 5-6 boneless, skinless chicken breasts in a sack of:
     3/4 cup flour
     1/4 tsp. salt
     Dash of black pepper and paprika

Preheat oven to 350 degrees F. Melt 4 Tbs. butter in the bottom of a 9 x 13" glass pan. Place coated chicken in pan and bake for 40 minutes. Turn chicken over and top with a sauce of:
     1 (10.75 oz.) can Cream of Chicken soup
     1 (4 oz.) can sliced mushrooms, drained
     2 Tbs. lemon juice
Return chicken to oven and bake for 15-20 minutes longer. Serves 5-6.

     4 Tbs. butter
     1 onion, chopped
     1 1/2 cups white long grain rice 
     1 Tb. parsley flakes
     2 1/2 cups water
     2 cubes (or 2 tsp. granules) beef bouillon
     1/2 cup shelled pine nuts (optional)
Combine all ingredients except pine nuts in a casserole dish. Cover and bake for 30 minutes at 350 degrees F or until water is absorbed. Remove from oven and stir in pine nuts. Serves 6.

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