No Meals on Wheels

Meet my daughter-in-law, Corinne.  She is a fantastic cook and everything she makes is absolutely delicious!  This chicken dish is so delightful.   It has such a fresh lemony flavor.   The red from the potatoes and the green from the beans makes it a beautifully colorful dish too.

Thanks Corinne for sharing such a great meal with us.  Cute apron too!!!

Preheat oven to 450°F.

6 tablespoons olive oil, divided (1 T. and 5 T.)

Coat a 9 x 13 baking dish with 1 tablespoon of the olive oil.

2 lemons, 1 thinly sliced, 1 juiced

Arrange the lemon slices in a single layer in the bottom of the dish.

4 cloves garlic, minced

1 tsp. salt

1/2 tsp. black pepper

In a large bowl, combine the remaining oil (5 T.), lemon juice, salt, pepper and garlic.

3/4 pound trimmed green beans

Add the green beans to this mixture and toss to coat.

Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices down the center of the pan.

8 small red potatoes, quartered

Add the potatoes to the same olive-oil mixture and toss to coat.

Using a slotted spoon or tongs, arrange the potatoes along the sides of the pan.

4 skinless boneless chicken breasts

Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly.

Place the chicken  on top of the green beans down the center of the pan.

Pour any of the remaining olive-oil mixture over the chicken.

Cover pan with foil.

Bake for 50 minutes.

Remove the chicken from the dish and cover with foil to keep warm.

Place the beans and potatoes back in oven, uncovered, for 10 minutes more or until the potatoes are tender.

FULL RECIPE WITHOUT PICTURES —

CORINNE’S LEMON CHICKEN

6 tablespoons olive oil, divided

2 lemons, 1 thinly sliced, 1 juiced

4 cloves garlic, minced

1 tsp. salt

1/2 tsp. black pepper

3/4 pound trimmed green beans

8 small red potatoes, quartered

4 skinless boneless chicken breasts

Preheat oven to 450°F.

Coat a 9 x 13 baking dish with 1 tablespoon of the olive oil.

Arrange the lemon slices in a single layer in the bottom of the dish.

In a large bowl, combine the remaining oil (5 T.), lemon juice, garlic, salt, and pepper.

Add the green beans and toss to coat.

Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices down the center of the pan.

Add the potatoes to the same olive-oil mixture and toss to coat.

Using a slotted spoon or tongs, arrange the potatoes along the sides of the pan.

Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly.

Place the chicken  on top of the green beans down the center of the pan.

Pour any of the remaining olive-oil mixture over the chicken.

Cover pan with foil.

Bake for 50 minutes.

Remove the chicken from the dish and cover with foil to keep warm.

Place the beans and potatoes back in oven, uncovered, for 10 minutes more or until the potatoes are tender.

A rich, creamy, lemon sauce tops this delightful chicken dish.     This dish is prepared quickly in a skillet  on the stove top.  Shown with Cheesy Potato Mounds.    It looks kind of boring because the sauce is white, but it tastes really good!  The lemon adds such a great flavor!

NOTE:  Ingredients listed are for the full recipe.  Pictures shown is using 2 chicken breasts and the sauce recipe is cut in half.

3 skinless, boneless chicken breasts

Fillet each chicken breast by cutting it in equal halves the long way.

Seasonings of your choice:  I used seasoned salt, garlic granules, and  pepper

Season chicken breasts on one side.

1/4 cup Brummel and Brown butter  (not shown in pictures)

In a large skillet, melt butter.

Place chicken in the skillet, laying the seasoned side down.  Season the other side once it is in the pan.

Cook chicken 6 – 7 minutes on each side, or until juices run clear.

Remove chicken to plate – cover with foil to keep warm.

1 cup chicken broth

Add broth to the drippings.  Bring to a boil over medium heat; stir to loosen browned bits from the pan.

Simmer, uncovered, for 10 minutes or until broth is reduced by half.

1 cup whipping cream, divided 3/4 cup and 1/4 cup

Stir in 3/4 cup of cream.

3 T. lemon juice

Add lemon juice.

1/2 pound fresh mushrooms, sliced

Add mushrooms.

Cook over medium/low heat for 5 minutes.

1 T. flour

Combine flour with 1/4 cup cream, whisk until smooth.  Stir into skillet.  Simmer for about 2 minutes or until thickened.

Plate chicken and spoon mushroom cream sauce over chicken.

Makes 6 servings.

Recipe Source:  Taste of Home Magazine

FULL RECIPE WITHOUT PICTURES —

LEMON CREAM CHICKEN

3 skinless, boneless chicken breasts

Seasonings of your choice:  I used seasoned salt, garlic granules, and  pepper

1/4 cupBrummel and Brown butter

1 cup chicken broth

1 cup whipping cream, divided 3/4 cup and 1/4 cup

3 T. lemon juice

1/2 pound fresh mushrooms, sliced

1 T. flour

Fillet each chicken breast by cutting it in equal halves the long way.

Season chicken breasts on one side.

In a large skillet, melt butter.

Place chicken in the skillet, laying the seasoned side down.  Season the other side once it is in the pan.

Cook chicken 6 – 7 minutes on each side.

Remove chicken to plate – cover with foil to keep warm.

Add broth to the drippings.  Bring to a boil over medium heat; stir to loosen browned bits from the pan.  Simmer, uncovered, for 10 minutes or until broth is reduced by half.

Stir in 3/4 cup of cream.

Add lemon juice.

Add mushrooms.

Cook over medium/low heat for 5 minutes.

Combine flour with 1/4 cup cream, whisk until smooth.  Stir into skillet.  Simmer for about 2 minutes or until thickened.

Plate chicken and spoon mushroom cream sauce over chicken.

Makes 6 servings.

Recipe Source:  Taste of Home Magazine

I love taquitos but I have never made them because I hate frying food in oil.   It just bothers me to see all that oil soaking into my food.    When I saw this recipe, I just had to try it.

 Baked Taquitos!  No oil!  So delicious!  So filling!

The taquitos shown in the picture are the “skinnier” ones – making 12 from the recipe.  We prefer making 6 fatter taquitos.

1/3 cup (3 oz.) cream cheese, softened

1/4 cup green salsa or green taco sauce

1 T. fresh lime or lemon juice

1 tsp. chili powder

1/2 tsp. cumin

1/2 tsp. onion powder

1/4 tsp. garlic granules

3 T. cilantro, chopped

2 T. green onions, finely chopped

Mix everything together.

2 cups shredded chicken (8 oz.) – I used a store-bought roasted chicken.  Any leftover chicken or turkey would be great.

1 cup(2.5 oz.) pepperjack cheese, grated

Stir in shredded chicken and pepper jack cheese.  Combine well.

NOTE:  This can be made ahead of time and stored in the frig.  Or use  half one night and half the next!

Approx. 6 small fajita size tortillas, wheat, flour or corn   You candivide the mixture between 12 tortillas for a skinnier taquito

cooking spray

Preheat oven to 425 degrees.  Spray cookie sheet with cooking spray.

EXTRA:  If your tortillas need to be softened for easier handling, briefly heat in the microwave.  Any time you want to heat up tortillas, it is a good idea to pace a damp paper towel over a stack of them in the microwave.  If I have more than 5, I will place a damp paper towel  in the middle of the stack as well.  (To dampen a paper towel, just get it wet then squeeze out any excess water.)  When working with corn tortillas, you especially need to make sure they are warmed up with the damp paper towel or else they will crack and split as soon as you roll them.

Spoon about 3-4 T. of the mixture in a row across the bottom third of the tortillas, keeping 1/2 inch from the edge.  The amount differs depending on the side of your tortillas.  In my pictures, I used wheat tortillas which are a little bit bigger than your average fajita size tortillas.

Roll tortillas up tightly.  Place taquitos with the seam side down on sprayed cookie sheet, making sure they do not touch.  Lightly spray with cooking spray.  This gives it the “fried” crispness.

Bake for 18-20 minutes or until crisp and edges start to turn golden brown.

Serve with your favorite salsa, guacamole, and sour cream.

BE CAREFUL!!!  The filling is VERY hot!  Let them cool a bit before taking that first bite.

Recipe Source:  Revised from Sisters Cafe (found on Pinterest)

FULL RECIPE WITHOUT PICTURES —

CREAMY CHICKEN TAQUITOS

1/3 cup (3 oz.) cream cheese

1/4 cup green salsa or green taco sauce

1 T. fresh lime or lemon juice

1 tsp. chili powder

1/2 tsp. cumin

1/2 tsp. onion powder

1/4 tsp. garlic granules

3 T. cilantro, chopped

2 T. green onions, finely chopped

2 cups shredded chicken – I used a store-bought roasted chicken.  Any leftover chicken or turkey would be great.

1 cup pepperjack cheese, grated

Approx. 6 small fajita size tortillas, wheat, flour or corn   You candivide the mixture between 12 tortillas for a skinnier taquito

cooking spray

Soften cream cheese in microwave for 20 seconds.  Stir in green salsa, lime or lemon juice, and all the spices until well mixed.

Add cilantro and green onions.

Stir in shredded chicken and pepper jack cheese.  Combine well.

NOTE:  This can be made ahead of time and stored in the frig.  Or use  half one night and half the next!

Preheat oven to 425 degrees.  Spray cookie sheet with cooking spray.

EXTRA:  If your tortillas need to be softened for easier handling, briefly heat in the microwave.  Any time you want to heat up tortillas, it is a good idea to pace a damp paper towel over a stack of them in the microwave.  If I have more than 5, I will place a damp paper towel  in the middle of the stack as well.  (To dampen a paper towel, just get it wet then squeeze out any excess water.)  When working with corn tortillas, you especially need to make sure they are warmed up with the damp paper towel or else they will crack and split as soon as you roll them.

Spoon about 3-4 T. of the mixture in a row across the bottom third of the tortillas, keeping 1/2 inch from the edge.  The amount differs depending on the side of your tortillas.  In my pictures, I used wheat tortillas which are a little bit bigger than your average fajita size tortillas.

Roll tortillas up tightly.  Place taquitos with the seam side down on sprayed cookie sheet, making sure they do not touch.  Lightly spray with cooking spray.  This gives it the “fried” crispness.

Bake for 18-20 minutes or until crisp and edges start to turn golden brown.

Serve with your favorite salsa, guacamole, and sour cream.

BE CAREFUL!!!  The filling is VERY hot!  Let them cool a bit before taking that first bite.

Makes 12 – 16 taquitos, depending on the size of the tortillas you use.

Recipe Source:  Revised from Sisters Cafe (found on Pinterest)