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Wednesday, August 10, 2016

Creamy Balsamic & Herb Chicken

4 chicken breasts
3 tbsp flour
1/2 tsp salt
pinch of pepper
1/4 tsp garlic powder
2 tbsp olive oil
2 tbsp butter
1 cup chicken broth
1 cup heavy whipping cream
4 tsp balsamic vinegar
1 tsp fresh basil, chopped
1 tsp fresh thyme, chopped
1 tsp fresh rosemary, chopped

Flatten chicken breasts to about 1/4 inch thick.  Add flour, salt, pepper and garlic powder to a large resealable bag.  Add chicken, toss to coat.  In a large skillet, over medium heat, add butter and oil until butter is melted.  Add chicken and cook about 5 minutes per side.  Remove and set aside. Add broth to dredge skillet.  Stir in heavy cream, balsamic and herbs and bring to a low boil.  Add chicken and turn to coat.  Cook for another 5 minutes.  Reduce heat to a simmer and cook another 5 minutes or until sauce thickens slightly. Pour sauce over chicken and serve.

Note: Sauce will thicken upon standing.

Kelly's Chicken and Rice Casserole

1 can chicken
1 can cream of chicken soup
2 hard boiled eggs, cut up
2 tbsp butter, melted
1/4 cup mayo
onion powder, to taste
1 bag rice, cooked
Frosted flakes or corn flakes

Combine first 7 ingredients.  Place in a greased 8x8 pan.  Top with cornflakes.  Bake at 375 degrees for 20 minutes.

Easy Beef Enchiladas

1 pound lean ground beef
2 cans (10 oz each) Old El Paso Enchilada Sauce
1 1/2 cup cheddar cheese
1 package (8.2 oz) 6 inch flour tortillas

Heat oven to 375 degrees.  Lightly grease 9x13 glass baking dish.  In 10 inch skillet, cook beef over medium high heat, stirring occasionally, until thoroughly cooked; drain.  Stir in 3/4 cup sauce and 1 cup cheese.  Spoon enchilada filling into tortillas, roll up and place seam side down in baking dish.  Pour remaining sauce over top.  Sprinkle with remaining 1/2 cup cheese.  Bake 15-20 minutes or until hot.