"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Jim's Lemon Chicken Recipe

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This recipe for Jim's Lemon Chicken, by , is from The Knight Family Cookbook by Kim, Kelly, Kerry, Kristy and Kirby, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jim & Janice Wallen


3 T. olive oil
1-1/2 lbs. boneless-skinless chicken breasts
4 (10.5 oz.) cans cream of mushroom soup
2 level tsp. Lowery's seasoned salt
1 c. of water
1/4 lb. fresh-grated sharp cheddar cheese
2 T. Worcestershire sauce
2 fresh lemons, sliced

Serve with cooked rice of your choice.

This dish is prepared in an electric skillet.
Dice the chicken breasts into 1" cubes; set skillet to 250. Stir and turn the chicken cubes in olive oil until they are seared on all sides. (About 10 minutes after the skillet heats up.)

Add all the mushroom soup to the chicken and stir until thoroughly mixed. Add the water and continue to stir until well blended. Cover the mixture and simmer for twenty minutes. Stir about every five minutes.

After the mixture is fully homogenized add the grated cheese and stir well. Cover the mix and let it continue to simmer for five minutes; stir again to make sure the cheese is fully melted. Add the Worcestershire Sauce and Lowery's seasoned salt and stir until mixed. Lower the temperature of the skillet to 200, keep covered, and simmer for at least 20 minutes.

Place a lemon slice and portion of the rice on each plate. Spoon the chicken mixture over the rice. Serve a slice of lemon for each diner to squeeze over the serving.




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