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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Lorenzo Recipe

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This recipe for Chicken Lorenzo is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3-4# chicken breasts
1/2 C. chopped onion
1/2 C. chopped celery
4 cloves chopped garlic
1 10-oz. can enchillada sauce
1 tsp. salt
1/2 tsp. pepper
2 T. cornstarch
2 T. cold water
Hot rice
Directions:
Directions:
If desired, brown chicken in small amount of hot oil.
Place chicken in 3-1/2 qt. slow cooker. Add next 6 ingredients.
Cover and cook on low for 6-6-1/2 hours (or on high for 3 hours).
Remove chicken and keep warm.
Transfer juices to sauce pot. Skim off fat.
Combine water and cornstarch and stir into juices and cook and stir until bubbly.
Arrange chicken on rice and spoon some sauce over chicken.
Pass remaining sauce.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 minutes plus cooking time
Personal Notes:
Personal Notes:
This favorite recipe came from a praying partner and fellow Gideon, Wilma Pharis.

 

 

 

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