Appetizing Muse

 

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Topping Off Sunday

Posted Wed, 05/21/03

Wilbert and I worked hard last week, getting the house ready for my parents visit at the end of the month. I realize there is no need for some of the cleaning, but I've become irrationally insistent. My poor husband merely shakes his head, with the odd explosion here and there. Sunday we finally planted the garden complete, and can look forward to some benefits probably in mid-summer. And my tomato plants are doing swimmingly.

 

Even if I don't cook the entire week, I always try to make a decent Sunday dinner. I think Wilbert looks forward to Sunday's just for that reason. I decided to make Mushroom Chicken with boiled red potatoes and garden fresh green beans. Snipping ends off the green beans was the most time-consuming aspect of the dinner, but the rest was easy. There is nothing quite like the taste of Mushroom Chicken. The mix of mushroom soup and lemon poured over browned chicken tenderizes the meat so completely it falls off the bone.

 

I normally bake the dish, but this time cooked the chicken in our electric skillet. It came out completely divine, with the mushroom soup making a savory and creamy gravy. Plus, it's very easy to make:

 

Mushroom Chicken

8 skinless chicken breasts (sub with legs & thighs)

2 cans cream of mushroom soup

3 small jars button mushrooms, drained

2 TBS lemon juice

2 TBS grated lemon rind

1/2 tsp. each of salt & black pepper

Dash of paprika

Butter, margarine or oil (for browning)

Flour

Aluminum foil

 

Preheat oven to 375-degrees F. Lightly flour chicken; brown in a skillet with butter or oil. Place browned chicken in a greased baking dish. Season with salt, black pepper and paprika to taste; pour mushroom soup over chicken. Rinse soup cans with water (just enough to remove bits from can edges); pour over top of casserole. Drain button mushrooms; sprinkle on top. Add lemon juice and grated lemon rind to top it off. Cover with foil; bake for about one hour to ninety minutes. Serve. Note: The chicken can also be prepared in a crock pot sans flour and frying; cook on low for six to eight hours.

As stated, I cooked the chicken in our electric skillet and it was wonderful. The side dishes of buttered green beans and boiled potatoes topped off the meal. Today was one of the few occasions Wilbert left the table fully satisfied. Typically I find him rooting around in the kitchen for a snack thirty minutes after we have a meal, but not after eating the Mushroom Chicken.

 

 

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