Lemon Chicken

recipe from Sue Salmon

6 - 8 half chicken breast, skinless, boneless (pound out to flatten a bit)

1 cup butter

¼ cup fresh lemon juice

4 tsp. grated lemon rind

¼ cup chicken broth

2 cup cream

parmesan cheese to top

In a frying pan, sauté chicken in melted butter over medium heat until cooked through, about 6 minutes per side. Remove chicken and place in a 9x13 casserole dish. To the frying pan add lemon juice, rind and chicken broth; stir and heat through. Add cream and blend – it may curdle, but its suppose to. When the mixture is hot, pour over chicken, sprinkle with parmesan cheese to your liking and place in a 350 degree oven for 45 minutes. It will hold for a few hours in a warm oven if necessary. Very good over rice. Great reheated the next day……if you can manage to save any!

Crock Pot Italian Chicken

First add to crock pot:

4 boneless skinless chicken breasts

1 package dry Italian dressing mix

1/2 cup water

Cook these ingredients for 4 hours on low in your crock pot.

Then add:

8 oz. Cream Cheese

1 can Cream of Chicken soup

Cook one more hour on low or until sauce is bubbly. If sauce is too thick add some milk.

Serve over Rice or Noodles

Rigatoni with Creamy Tomato Sauce

1/2 - 1 pound Jimmy Dean Sausage

2 Tbs. butter

1 small onion , chopped

1 clove garlic, minced

1 can of diced tomatoes

1 can tomato sauce

1/2 cup dry white wine or apple juice

1/4 tsp. salt

1/2 cup whipping cream

rigatoni pasta

* mushrooms and chopped zucchini are also yummy in this dish

Crumble and brown sausage in butter. Add onion. Cook slowly, stirring occasionally. Mix in garlic, tomatoes, tomato sauce, salt and wine. Increase heat to medium, bring to boil. Cover and let simmer for 15 min. Meanwhile cook rigatoni, drain well. Mix cream into sausage mixture and cook, stirring until sauce boils and starts to thicken. Spoon over ragtoni. Serve with parmesan cheese.

Recipe from Joanne Broadbent