MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Creamy Lemon Chicken
Categories: Poultry, Dairy, Citrus, Mushrooms
Yield: 6 servings

1/2 c + 1 tb A-P flour; divided
1/2 ts (ea) salt & pepper
6 Boned, skinned chicken
- breast halves (4 oz ea)
1/4 c Butter
1 c Chicken broth
1 c Heavy whipping cream;
- divided
3 tb Lemon juice
1/2 lb Sliced fresh mushrooms

In a shallow bowl, mix 1/2 cup flour, salt and pepper.
Dip chicken breasts in flour mixture to coat both sides;
shake off excess.

In a large cast-iron or other heavy skillet, heat butter
over medium heat. Cook chicken in batches, 5-7 minutes
per side. Remove chicken, reserving drippings in pan.

Add broth to skillet; bring to a boil. Simmer,
uncovered, until liquid is reduced to 1/3 cup, about 10
minutes. Stir in 3/4 cup cream, lemon juice and
mushrooms; cook over medium-low heat 5 minutes.

In a small bowl, mix the remaining flour and cream until
smooth; stir into sauce. Bring to a boil; cook and stir
until thickened, 1-2 minutes. Add chicken; heat through.

Mary Anne McWhirter, Pearland, Texas

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Broccoli Beer Cheese Soup
Categories: Vegetables, Poultry, Cheese, Beer
Yield: 10 Servings

3 tb Butter
5 Celery ribs; fine chopped
3 md Carrots; fine chopped
1 sm Onion; fine chopped
4 c Fresh broccoli florets;
- chopped
1/4 c Chopped red bell pepper
58 oz Chicken broth
1/2 ts Pepper
1/2 c A-P flour
1/2 c Water
3 c Shredded cheddar cheese
8 oz Cream cheese; diced
12 oz Beer

OPTIONAL TOPPINGS: Additional shredded cheddar cheese,
cooked and crumbled bacon strips, chopped green onions,
sour cream and salad croutons or soft pretzel bites

In a Dutch oven, melt butter over medium-high heat. Add
celery, carrots and onion; saute until crisp-tender. Add
broccoli and red pepper; stir in broth and pepper.
Combine flour and water until smooth; gradually stir
into pan. Bring to a boil. Reduce heat; simmer,
uncovered, until soup is thickened and vegetables are
tender, 25-30 minutes.

Stir in cheeses and beer until cheeses are melted (do
not boil). Top with additional shredded cheese, bacon,
green onions, sour cream and croutons or pretzel bites
as desired.

Lori Lee, Brooksville, Florida

Makes 10 servings (2-1/2 quarts)

RECIPE FROM: https://www.tasteofhome.com

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