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Lemon Chicken
Serves 4

1/4 cup butter
4 whole chicken breasts skinless and boneless (or you can dice this)
2 TBS dry white wine or chicken broth
Lemon juice of l-1/2 lemons
1/2 tsp grated lemon peel
Salt to taste
1/8 tsp pepper
1 cup heavy cream
1/2 cup grated parmesan cheese (I use more, I like cheesy )
1 or 2 cups sliced mushrooms (I like lots)

Melt butter in a large skillet over medium heat, Add chicken. Cook, turning about 10 minutes or until chicken is brown and tender. Saute mushrooms with the cooked chicken. Remove chicken & mushrooms to
ovenproof serving dish. Discard butter from skillet. Add wine, lemon peel
and lemon juice to skillet. Cook and stir over medium heat for 1 minute.
Stir in salt and pepper. Gradually pour in cream, stirring constantly, until
hot, DO NOT BOIL. Pour cream sauce over chicken & mushrooms, sprinkle with cheese. Broil chicken about 6 inches from heat source until lightly
browned. Garnish with lemon peel. Serve over lemon rice.

Lemon Rice
6 servings

Cook rice according to recipe on box,
3 cups rice, substituting 2-1/2 cups chicken broth and 1/2 cup lemon juice for the water

Pam
"Stressed is desserts spelled backwards!"

E PLURIBUS UNUM

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in the Understanding Spirit:
Universal Nexus Underlying the Matrix
A Dh original!

Meddle thee not in the affairs of Dragons, for thou art crunchy and wouldst be tasty with ketchup.