Monday, October 03, 2005
This is the lamp in my bathroom. Yes, I have a lamp in my bathroom. It sits next to my sink and I absolutely love it. I got it at Target this summer..on clearance! I think it was about $10.00. It's part of the Shabby Chic line they sell. I love the soft light it gives in my bathroom and every time I get up in the morning or get ready for bed I have it on. It's much more pleasant than the bright overhead lighting. And it's girly. :) Just one of those simple little pleasures that I look for in my everyday life.
Please take a second right now and pray for my friend Kelly's sister. Her name is Jenny and she is having heart trouble and going thru medical tests. Thank you.
The recipe that I'll share today has been modified from one in the Round Top Cafe cookbook. The food at this little cafe is outstanding. I've been making this for a long time and have changed the recipe around a bit to suit our tastes. So it's my version now :)
Oh...and if you ever get a chance to go to Round Top Cafe for a meal you will NOT be disappointed. It's a small place full of charm. While you wait for your table you sit on the porch, shelling peanuts and listening to impromptu bluegrass music. And the pie? YUM. They charge you extra if you don't get it topped with Blue Bell ice cream. :)
Jennifer's Mushroom Lemon Chicken
4-6 chicken breasts, boneless, skinless, pounded semi-thin
1 medium sweet onion, sliced into medium rings
8 oz. fresh mushrooms, sliced
1 lemon, thinly sliced
1 lemon for juice
1 can cream of mushroom soup
1/2 can water
1 tsp. garlic, minced
1 stick margarine or butter
1 tsp. paprika
1 Tbsp. parsley
1 tsp. salt
dash of pepper
Preheat oven to 375. Pound chicken breasts between wax paper until semi-thin, but still holding together. In a large skillet, melt 1/2 of the margarine over medium heat. When hot, saute' the onions until very soft. Add the garlic and continue to saute' for another 2 minutes. Add the fresh mushrooms and saute' another 4 minutes. Remove all ingredients from the pan with a slotted spoon (leaving the tiny pieces and some of the liquid) and set aside in a large bowl.
In the same skillet, melt the other 1/2 of the margarine over medium heat. Sprinkle each chicken breast with salt and pepper. Saute' the chicken breasts on each side until well-browned. While the chicken is cooking, squeeze some lemon juice into the skillet, over the chicken. (depending on your lemon-taste preference) When chicken is well-browned, remove from the pan with tongs (leave everything else in the pan) and place on a plate. Set aside.
In the skillet, add the mushroom soup and the milk. Heat until mixed well and hot. Add the onion/mushroom mixture and stir. Stir in the paprika and parsley. Simmer for 5 minutes and check for taste, adding salt and pepper if desired.
Pour the sauce from the skillet into a greased 13x9 baking dish. Place the chicken breasts on top of the sauce, spooning a tiny bit of sauce on each chicken breast. Place two lemon slices on top of each chicken breast. Bake for 20-30 minutes, until sauce is bubbling and chicken is done. (not pink) This is yummy served over rice! *Note: You can double the sauce if you'd like to have extra.
Lord, thank you for my family and friends. Please give them all a sense of purpose today and let them know they are VERY loved.
"God's gifts put man's best dreams to shame." ~Elizabeth Barrett Browning