Creamy Lemon Chicken
Ethel Williams, Papillion, Neb.
1/4 c. All-purpose Flour
1 t. Salt
1/2 t. Pepper
4 Boneless, Skinless Chicken Breasts
1 can Progresso Recipe Starters Creamy Roasted Garlic Cooking Sauce
3 Tbsp. Lemon Juice
Pound each chicken breast flat until 1/2-inch thick. Mix flour with 1 teaspoon salt and 1/2 teaspoon pepper in a shallow baking dish. Dip each chicken breast into the flour mixture, coating all sides. In a 10-inch skillet, heat 2 tablespoons vegetable oil over medium heat. Cook chicken in oil 6 to 8 minutes or until brown, turning once. In a small bowl, mix cooking sauce and lemon juice. Pour sauce mixture over chicken. Reduce heat, simmer 5 to 10 minutes or until chicken is done at the center of the thickest part. Serve with hot rice.
Faith Harrold, Broken Bow, Neb.
1 c. Minute Rice
1 c. Boiling Water
1 pkg. Frozen Broccoli, chopped
1 can Cream of Celery Soup
1/2 c. Cheese, shredded
Place all ingredients together and mix. Place in glass 8-by-11-inch dish. Bake at 350 degrees for 35 minutes.
Old Fashioned Buttermilk Biscuits
Sharon Raasch, Imperial, Neb.
4 c. Self-rising Flour, plus more for rolling out
1 Tbsp. Baking Powder
1 Tbsp. Sugar
3/4 c. Vegetable Shortening
2 c. Buttermilk
Preheat oven to 400 degrees. Coat a large baking sheet with cooking spray. In a large bowl, combine flour, baking powder, and sugar; mix well. Using a fork or pastry cutter, cut shortening into flour mixture until crumbly. Add buttermilk and stir just until a soft dough forms. Lightly flour a flat surface; using a rolling pin, roll out dough to 1-inch thickness. Using a 3-inch biscuit or cookie cutter, cut into round biscuits and place on prepared baking sheet. Bake 10 to 12 minutes, or until light golden. Serve warm, or remove to a wire rack to cool completely.