Friday, June 20, 2014

Phriday Phood Phrenzy...Cluck Cluck Cluck

Here are Friday's ponderables. 
When you're the only person in the house to use a particular bathroom and discover the toilet paper roll is empty, how do you blame someone else?
Who is it that decided that it only should take one day to gain two pounds, but two weeks to lose it?
What is there about old people on bikes that makes everyone smile?
How is it that two hours of sunshine can cancel out three days of cloudy weather?
Why is it that 100 invitation envelopes can cost any where between $7.45 and $15.95...for the same size?
How can I possibly fix chicken in such a way that it is both tasty and seasonal?
That's an easy one!  Give the dilled chicken a try and know you are loved!

Dilled Creamed Chicken
skinless boneless chicken breasts
1 tsp. olive oil
2 cups sour cream
1 can cream of mushroom soup
1 pkg. dry onion soup mix
1 Tbs. dill weed
salt and pepper to taste
1 tsp. lemon zest
Brown chicken breasts in olive oil approximately 4 minutes on each side.  Set aside.  To the pan, add the sour cream, soups, dill weed, and lemon zest.  Return chicken to pan and be sure it is covered by the sauce.  Reduce heat and cook for 45 minutes to an hour until done!  Serve with rice or mashed potatoes!

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