RECIPES – Chasing MY Life WHEREVER it Leads ME

COOKING THURSDAY ~ TUSCAN CHICKEN PASTA SALAD ~ BLOG 365.22C

TUSCAN CHICKEN PASTA SALAD
PERFECT for potlucks, BBQ’s and church socials.

SALAD 

16 ounces bowtie pasta (or favorite style), cooked al dente and COLD rinsed
1 (7-ounce) jar sun-dried tomatoes in oil, drained well
1/2 cup chopped red onion
1 1/2 cups chopped rotisserie chicken
1 SMALL red bell pepper, diced small
1 SMALL can sliced olives, OPTIONAL
1 SMALL jar artichoke hearts, chopped
1 cup BABY spinach, torn
1 cup romaine lettuce, torn
¼ cup FRESH chopped basil
½ cup grated Parmesan cheese

In a large bowl toss together prepared pasta, drained sun-dried tomatoes, artichoke hearts, chopped red onion, chicken pieces, diced red bell pepper, sliced olives, torn spinach, basil, and grated Parmesan cheese until well combined.

DRESSING
¾ cup extra virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons white wine
1 teaspoon sugar
1 tablespoon FRESH, FINELY chopped oregano
1 tablespoon FRESH, FINELY chopped basil
1-2 cloves FINELY minced garlic
FRESH ground sea salt and black pepper, to taste 

In a small bowl whisk together olive oil, red wine vinegar, white wine, sugar, oregano, basil, minced garlic, sea salt and black pepper to taste.

ASSEMBLY

Drizzle the dressing over the pasta salad and toss until coated in the dressing.
Serve immediately.

NOTE: If I’m not serving it all at once, I don’t add the spinach. Instead I spoon the the pasta salad over torn spinach when I do serve it and let each person do their own tossing.

COOKING THURSDAY ~ THICK & CHEWY BROWNED BUTTER TOASTED COCONUT CHOCOLATE CHIP COOKIES ~ 2026 BLOG 365.22B

THICK & CHEWY BROWNED BUTTER TOASTED COCONUT CHOCOLATE CHIP COOKIES

COCONUT
1/3 cup finely shredded coconut
3/4 cup flaked coconut

Preheat oven to 325°.
Spread both coconuts onto a large baking sheet, being sure the coconut is spread in an even layer.
Bake 4 to 6 minutes, or until lightly golden. Note: the coconut will toast VERY quickly and won’t take more than 5-10 minutes.
Remove the coconut from the oven and stir a few times before transferring to a plate to cool completely. DO NOT LEAVE THE COCONUT ON THE TRAY!

BROWNED BUTTER

1 cup (2 sticks) unsalted butter, melted until browned

Place the butter in a small saucepan over medium-high heat and cook for about 3 minutes, stirring almost constantly until the butter has browned.
Pour the brown butter into a heatproof bowl, being sure to scrape all of the “toasted” bits into the bowl as well.
Place the bowl in the refrigerator for 2 hours, or until the butter is at room temperature. You’ll know the butter is at room temperature when you press a finger into the top and it makes a slight indentation. It should not be liquid at all. Once the butter is at room temperature, you’re ready to get baking!

COOKIES

2 1/2 cups AP flour
1 teaspoon salt
1/4 teaspoon QUALITY ground cinnamon
1 teaspoon baking soda
3/4 dark brown sugar, packed
3/4 cup granulated sugar
1 teaspoon PURE almond extract
2 1/2 teaspoons PURE extract
2 LARGE eggs plus 1 egg yolk, at room temperature
12 ounces semi-sweet chocolate chips
Flaky sea salt, for sprinkling, optional

Preheat oven to 375°.
Line two large baking sheets with parchment paper; set aside until needed.
In a large bowl sift together the flour, salt, cinnamon, and baking soda; whisking well to combine then set aside until needed.
In a large bowl or stand mixer fitted with the paddle attachment, combine the brown butter and both sugars, beating 2 minutes on medium-speed until light and fluffy.
Add in the almond and vanilla extracts and beat until combined.
Add in the eggs and yolk, one at a time, beating for 15 seconds after each addition. Turn mixer off.
Using a wooden spoon or sturdy rubber spatula, gently fold in the flour, stirring only until the flour begins to disappear.
Fold in the chocolate chips and coconut.
Roll 3 tablespoon sized scoops of dough between your palms to form a ball (they should be big; almost a 1/4 cup) and place on prepared sheets, being sure to leave enough room in between each cookie for inevitable spreading. Continue this process until all the dough has been rolled.
Bake 9 to 10 minutes or until golden at the edges but still soft in the middle.
Sprinkle cookies with sea salt immediately when they come out of the oven.
Let cookies cool for at least 10 minutes on the baking sheet before transferring to a wire wrack to cool. Cookies are best warm 🙂

COOKING THURSDAY ~ CHOCOLATE CARROT CAKE ~ 2026 BLOG 365.22A

A deliciously rich chocolate cake paired with a moist carrot cake with drunken raisins and a creamy chocolate cream cheese frosting is a match made in heaven, especially when topped with crunchy walnuts. This is the best moist chocolate carrot cake! This is a flavor combo I may never have tried without a strange conversation debating cake flavors, but wish I tried sooner!!

CHOCOLATE CARROT CAKE Yield:12 servings

3 cups FINELY shredded carrots
1 small can crushed pineapple, drained REALLY well
1 cup golden raisins
1/4 cup Malibu Rum
1 cup sugar
1 cup brown sugar
1-1/4 cups neutral oil (I use avocado)
4 LARGE eggs, room temperature
2 cups AP flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350°.
In a small bowl pour rum over raisins and set aside for 10-15 minutes.
Line two 9-in. round baking pans or a 9×13 baking pan with parchment paper; grease and set aside.
In a large bowl, beat the carrots, sugar, oil and eggs until well blended.
Combine the flour, cocoa, baking soda and salt; gradually beat into carrot mixture until blended.
Drain raisins of excess rum.
Fold pineapple and raisins into cake batter.
Pour into prepared pans.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.

FROSTING
8 ounces cream cheese, softened
1/2 cup butter, softened
3-3/4 cups powdered sugar
1/4 cup baking cocoa
3 teaspoons PURE vanilla extract
1 to 2 tablespoons milk or heavy cream, as needed
1/4 cup FINELY chopped walnuts
1/4 cup semisweet MINI chocolate chips (optional)

In a large bowl, beat cream cheese and butter until fluffy.
Beat in the powdered sugar, cocoa and vanilla until smooth and WELL blended, light and fluffy.
Place bottom layer on a serving plate; top with half of the frosting.
Repeat with remaining cake layer.
Sprinkle with nuts and chocolate chips.

NOTE: If the frosting is too thick, mix in milk or heavy cream, 1 tablespoon at a time, until it reaches a spreadable consistency. If the frosting is too thin, you can either mix in more powdered sugar or place in the fridge for 30 minutes to firm up slightly. 

COOKING THURSDAY ~ CREAMY TUSCAN TORTELLINI SOUP ~ 2026 BLOG 365.15B

Creamy Tuscan garlic tortellini soup is so easy to make and one of the best soups that you will make! This soup is loaded with cheesy tortellini, diced tomatoes, healthy spinach, and hearty white beans. It is the most creamy and delicious soup that I know your family will love!

CREAMY TUSCAN TORTELLINI SOUP serves 8

2 cups cooked shredded rotisserie chicken
2 tablespoons unsalted butter
1 small onion, diced
2 cloves garlic, minced
1/4 cup FRESH chopped Italian Parsley
1 cup FRESH chopped spinach
2 cups homemade chicken broth
1 (14-ounce) can fire roasted diced tomatoes
1 (15-ounce) can navy beans, drained and rinsed
1 cup heavy cream
½ cup FRESH grated parmesan cheese
1 teaspoon Italian seasoning
FRESH ground sea salt and black pepper, to taste
10 ounces refrigerated cheese tortellini

Melt 2 tablespoons unsalted butter in a large pot over medium heat.
Add 1 small diced onion, cooking 1-2 minutes until tender.
Add garlic and cook for 30 seconds more until fragrant.
 Stir in chicken broth, diced tomatoes, navy beans, heavy cream, Parmesan cheese, Italian seasoning, salt, pepper and bring to a simmer. 
Stir in rotisserie chicken pieces, cheese tortellini, parsley and spinach.
Simmer for 10 minutes to thicken, and allow the tortellini to cook.
Taste and adjust seasoning if needed. Enjoy!

COOKING THURSDAY ~ COPYCAT APPLEBEE’S ORIENTAL CHICKEN SALAD DRESSING ~ 2026 BLOG 365.15A

The best part of APPLEBEE”S oriental chicken salad is dressing! The salad components can be changed up to anyone’s liking, but are second to the tasty dressing. This is my version of their tasty dressing. I reserev the right to keep tweaking it to perfection 🙂

COPYCAT APPLEBEE’S ORIENTAL CHICKEN SALAD DRESSING ~ serves 4 ~ adapted from Sweet Basil

CHICKEN
4 Frozen Chicken Strips, baked **

Cook the chicken according to taste. 4 Frozen Chicken Strips
Set aside.

DRESSING
1/4 cup Duke’s mayonnaise
2 tablespoons QUALITY apple cider vinegar
2 tablespoons QUALITY honey
1-2 tablespoon sugar
1 teaspoon Dijon mustard
scant 1/8 teaspoon sesame oil
Pinch ground ginger
FRESH ground sea salt and black pepper

In a blender, add all ingredients and blending until smooth.
Store in a mason jar Store in the refrigerator until serving.

SALAD
2 cups rotisserie chicken pieces or fried chicken pieces
2 cups chopped romaine lettuce
1 cup chopped iceburg lettuce
1/2 cup matchstick carrots
1 cup chopped Napa cabbage
1 cup chopped red cabbage
1 small bunch green onion, thinly sliced
2 tablespoons Sliced Almonds
1/4 cup Chow Mein Noodles, optional

ASSEMBLY

In a large bowl, toss the lettuces, cabbages, onions and carrots. 
Slice chicken into thin strips.
Top with almonds and chow mein noodles, then the chicken pieces.
Drizzle with dressing.
Serve immediately.

NOTES: **OR scratch made fried chicken strips or grilled chicken strips

COOKING THURSDAY ~ CRANBERRY COFFEE CAKE aka NANTUCKET PIE meets BOSTON CREAM PIE for a CRANBERRY UPSIDE DOWN CAKE ~ 2026 BLOG 365.8B

From the crunch of the sugar crust on the bottom to the juicy cranberries to the flaky cake layer on top; Nantucket Christmas Cranberry Pie is cranberry dessert heaven.

This sweet and lip puckering tart combination is completely irresistible! My whole family LOVES this coffeecake as a Christmas morning treat. If you can’t decide whether to make cake or pie for your holiday celebration, this recipe right here is your answer!

I originally heard about Nantucket Pie on PINTEREST and then it kept appearing on Facebook, so I finally broke down and made some. The first batch was horrible – too dry and chalky! I then altered the recipe to keep the cranberry layer from the original recipe, but used the cake recipe of a Boston Cream Pie for the cake portion.

You just simply pour the cranberry filling into a pie pan and top it with the batter. The magic happens when you invert it after baking. And don’t forget to add a scoop of vanilla ice cream or FRESH whipped cream.

CHRISTMAS CRANBERRY COFFEECAKE aka NANTUCKET PIE serves 6-8
This recipe yields enough batter for a layered 8 or 9 inch layer cake, 24 cupcakes or a 9 x 13 inch cake. Recipe can be easily halved.

Prep time 20 minutes
Cooking time 25 minutes
= Total time 45 minutes

FILLING
2 cups FRESH cranberries
½ cup sugar
1 teaspoon dried orange peel
 ½ cup chopped walnuts or pecans, optional

Preheat the oven to 350°.
Grease and flour two 9 inch cake pan. Set aside.
Combine the filling ingredients and stir to combine making sure cranberries are well coated in sugar.
Pour into two generously buttered 9 or 10 inch cake pans.

3 cups sited AP purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup neutral oil
1 1/2 cups sugar
4 LARGE eggs
3 teaspoons PURE vanilla extract
1 cup WHOLE milk

In a bowl, sift the flour, baking powder and salt until well combined.
In a separate mixing bowl, combine the eggs, vanilla and sugar, whisking for 1-2 minutes on medium speed until the mixture has slightly thickened and lightened in color.
Whisk in the oil.
Add the flour mix and milk to the eggs and sugar mix in alternating batches, starting and ending with flour mix. DO NOT over mix.
Divide batter evenly between cake pans over the cranberries and bake at for 25 – 28 minutes or until toothpick comes out clean or with a few moist crumbs. DO NOT over bake.
Cool completely in an airtight container.
Serve warm with FRESH whipped cream, vanilla ice cream and/or a dollop of FRESH cranberry sauce.
Enjoy!

NOTES:
FRESH cranberries are best, but frozen work also.
If you do not have a 10″ pan, a 9″ pan will work, but it will need to bake 5-10 minutes more.

COOKING THURSDAY ~ CHOCOLATE CARROT CAKE ~ 2026 BLOG 365.8A

CHOCOLATE CARROT CAKE Yield:12 servings

In a small bowl pour rum over raisins and set aside for 10-15 minutes.
Line two 9-in. round baking pans or 9×13 baking pan with parchment paper; grease and set aside.
In a large bowl, beat the carrots, sugar, oil and eggs until well blended.
Combine the flour, cocoa, baking soda and salt; gradually beat into carrot mixture until blended.
Drain raisins of excess rum.
Fold pineapple and raisins into cake batter.
Pour into prepared pans.
Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a large bowl, beat cream cheese and butter until fluffy.
Beat in the powdered sugar, cocoa and vanilla until smooth and WELL blended, light and fluffy.
Place bottom layer on a serving plate; top with half of the frosting.
Repeat with remaining cake layer.
Sprinkle with nuts and chocolate chips.

NOTE: If the frosting is too thick, mix in milk or heavy cream, 1 tablespoon at a time, until it reaches a spreadable consistency. If the frosting is too thin, you can either mix in more powdered sugar or place in the fridge for 30 minutes to firm up slightly. 

COOKING THURSDAY ~ FLYING FARMER SALAD ~ 2026 BLOG 365.1B

This is another of the “antique” recipes I found recently in one of the discount recipe boxes at a junk store. I did some internet research and found a few similar recipes that included pineapple tidbits which I changed to WELL drained crushed pineapple because I think it makes it pop more.

According the GOOGLE AI, the Flying Farmer salad gets its name from the recipe’s origin: it was passed down from a pilot who was also a farmer. The “pilot” part of his identity led to the “Flying” aspect of the name, while his “farmer” profession gave the other half.

The handwritten recipe had some serious notes that really worked for us in the small version. It was obviously written for a LARGE crowd, so I’ve “downsized” it for a family since it doesn’t really keep well. I’ll give you both versions here. I’ve also updated the smaller version to our preferences.

FLYING FARMER CHICKEN SALAD ~ 12 servings
5 cups cooked chicken, cut in chunks
2 tablespoons salad oil
2 tablespoons orange juice
2 tablespoons vinegar
1 teaspoon salt
3 cups cooked rice
1 1/2 cups small green grapes
1 1/2 cups celery, sliced
13 1/2 ounce can pineapple tidbits, drained
11 ounce can Mandarin oranges, drained
1 cup toasted slivered almonds or pecans
1 1/2 cups mayonnaise

Combine chicken, salad oil, orange juice, vinegar and salt; let stand while preparing remaining salad ingredients or you can refrigerate mixture overnight.
Gently toss together all ingredients.
Serve on a bed of lettuce or spinach or in pita pockets.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Updated FLYING FARMER CHICKEN SALAD ~ 4 servings
1 1/4 cups rotisserie chicken pieces
1 tablespoon avocado oil
1 teaspoon mandarin orange or pineapple juice
2 tablespoons apple cider vinegar
1/4 cup + 2 tablespoons Duke’s mayonnaise
FRESH ground sea salt and black pepper, to taste
1 tablespoon FRESH chopped Tarragon or Lemon Thyme
1/3 cup diced red onion
¾ cup cooked rice or orzo (orzo is my preference)
1/3 cup small FIRM red or green grapes, halved
1 stalk celery, halved and sliced
1/3 cup crushed pineapple or tidbits, chopped & WELL drained
1/4 cup canned Mandarin oranges, WELL drained (optional – see notes)
1/4 cup toasted slivered almonds

Whisk together the avocado oil, mandarin orange juice, apple cider vinegar, mayonnaise, salt and pepper. Set aside.
In a large bowl toss together the chicken, Tarragon or Lemon Thyme, red onion, rice, celery, grapes, pineapple and mandarin oranges.
Pour wet mixture over and fold together until well blended.
Sprinkle with almonds.
Serve over a bed of lettuce or spinach or in pita pockets or croissants.

NOTES:

I PREFER orzo to rice in this recipe for better texture.
I also PREFER ALL crushed pineapple to the mixture of of pineapple AND mandarin oranges. When I do use the mandarin oranges I chop them first and drain them extremely well! I also omit the grapes almost completely.
This salad also benefits by being made the day before so the flavors can meld as it chills.

COOKING THURSDAY ~ AVGOLEMONOA aka GREEK LEMON CHICKEN RICE SOUP ~ 2026 BLOG 365.1A

After you’ve had this creamy, silky, rich and lemony chicken rice soup with a bright, tangy flavor, you’ll never open a can again. It’s simple to make and ready in under 30 minutes.

AVGOLEMONOA aka GREEK LEMON CHICKEN RICE SOUP adapted from The Mediterranean Dish and several scrap recipes from antique boxes. Total Time: 35 minutes – serves 6

1 tablespoon Avocado oil
3 LARGE carrots, FINELY chopped carrots
3 stalks celery, FINELY chopped celery
1 LARGE bunch FINELY chopped green onions
1 tablespoon FRESH chopped Lemon Thyme
2-4 garlic cloves, FINELY minced
7 cups homemade chicken broth
1 1/4 cups water
1 teaspoon ground leaves
1/2 cup short grain rice
1/2 teaspoon smoked paprika
FRESH ground sea salt and pepper, to taste
2 cups shredded rotisserie chicken breast pieces, shredded
1/2 cup FRESH squeezed lemon juice (2 LARGE lemons)
1 lemon, sliced
2 LARGE eggs
Chopped FRESH parsley or green onions for garnish (optional)

In a large Dutch oven or heavy pot, heat 1 tablespoon avocado oil on medium-high.
Add the carrots, celery and green onions, toss together to saute briefly then stir in the garlic.
Add the broth, water, paprika, lemon thyme and bay leaf seasoning and bring to a boil.
Once the liquid has come to a rolling boil, add the rice, lemon slices, salt and pepper.
Reduce heat to medium-low and simmer for 20 minutes or until the rice is tender.
Add chicken and simmer 5 minutes more.
In a medium bowl, whisk together the lemon juice and eggs.
While whisking, GRADUALLY add 2 ladles of the broth from the cooking pot to temper the eggs. Once fully combined.
Add the sauce to the chicken soup and stir until well blended.
Remove from heat immediately so eggs don’t curdle.
Adjust seasonings, to taste.
Discard lemon slices.
Garnish with fresh parsley or green onions, if you like.
Serve hot with your favorite crusty bread.
Enjoy!

NOTES:

Be sure to rinse the rice well. It also helps to soak the rice in water for about 15 minutes or so before draining and adding to soup. Orzo can be substituted, but requires only about 7 minutes cooking time, adjust accordingly.

SPAGHETTI BOLEGNESE & PARMESAN MEATBALLS ~ 2026 BLOG 365.

SPAGHETTI BOLEGNESE

2 large cans San Marino crushed tomatoes
1 can Contadina tomato sauce
1 1/2 pounds QUALITY ground beef
2-3 cloves garlic, minced
1 teaspoon oregano
1 teaspoon basil
FRESH ground sea salt and black pepper, to taste
1 small white onion, chopped
2 cups homemade chicken broth
2 carrots, diced small
3 tablespoons Classico tomato pesto

Brown the ground beef, onions, carrots and garlic in cast iron skillet.
Mash carrots to a mush.
Add the salt and pepper.
Drain fat.
In a large stock pot whisk together the tomatoes, tomato sauce, tomato pesto, seasonings and consomme.
Add hamburger mix.
Bring to a simmer for several hours stirring frequently.
Pour over prepared pasta and toss well.
Store remaining sauce is quart size or gallon size ziploc bags depending on your family size. The bags will freeze in a flat shape so you can store more in the freezer.

MEATBALLS

2 pounds hamburger
1/4 cup powdered Parmesan cheese
1/4 cup garlic salt
4 slices white bread
1 teaspoon oregano
1 teaspoon white pepper
2 eggs

Beat eggs and soak bread in eggs.
Sprinkle seasonings and cheese over hamburger meat.
By hand mix together the bread and egg mixture with the hamburger mixture until it is all blended together evenly.
Roll into 3/4 inch balls and place in storage containers not quite touching. I store them in Tupperware deli keepers.

NOTE: In the future all you need to do is pull out however many meatballs you need and toss them in the sauce after it comes to a simmer. They’ll be ready when the sauce is done.

SLOW COOKER PORK & BLACK BEAN STEW ~ BLOG 365.364

It’s that time of year for hearty, cold weather comfort food. You know soups, stews and chilis ALL full of meats, beans and veggies that are slow cooked together until the meat simply falls apart. Slow cooking is perfect for tougher cuts of meat.

SLOW COOKER PORK & BLACK BEAN STEW

2 – 15 ounce cans black beans, drained and rinsed
1 ½ pounds boneless pork shoulder roast, cut into chunks
1/2 cup WONDRA or AP flour
1/2 – 1 pound ground pork sausage
12 ounces dark beer Guinness or Homemade beef stock
1 LARGE Vidalia onion, chopped
1 red bell pepper, seeded and diced
1 SMALL jalapeño, seeded and diced (optional)
2-4 cloves garlic, minced
1/2 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon dried oregano
FRESH ground sea salt and black pepper
2 tablespoons avocado oil
Tortillas for serving

Lightly spray or grease the inside of a 4-6 quart (medium) slow cooker.
In a ziploc bag mix together the flour and seasonings.
Add pork pieces and coat well.
Remove pork pieces, shaking off excess flour, but reserving remaining flour.
In a large skillet heat avocado oil over medium heat.
Add pork pieces and sear, stirring frequently until browned.
Transfer pork pieces to slow cooker.
Add broth and remaining flour to skillet whisking to form a roux.
Transfer the roux to the slow cooker.
Add pork sausage, onion and minced garlic to skillet, cooking and stirring until sausage is crumbly and cooked through.
Add red bell pepper, stirring 2 minutes more until softened.
Transfer to slow cooker stirring it all together until blended.
Fold in the black beans, beer and jalapeno if using.
Cover and cook for 7-8 hours on low or 3-4 hours on high.
Serve with garnishes of lime, diced green onion, sour cream, diced tomatoes, and cilantro with warm tortillas on the side.

GARNISHES
Lime wedges
Diced green onions
Sour cream
Diced plum tomatoes
Chopped cilantro

  NOTE:

If you prefer cook the pork as a single piece and then shred just before serving. Return the shredded pork to the slow cooker and stir well. Cover and cook for an additional 30 minutes.
The stew can easily be made ahead and stores well in the refrigerator and reheats easily when ready to serve. Add a little water or broth as necessary to get it back to the original consistency.
Also freezes well.

LEMON BUTTER CHICKEN PARMESAN ~ BLOG 365.357

LEMON BUTTER CHICKEN PARMESAN yields 4 servings

4 boneless, skinless chicken breasts
1 tablespoon avocado oil
1 tablespoon butter
1 cup AP flour
3 LARGE eggs
3/4 cups FINELY grated Parmesan cheese
3/4 cup homemade chicken stock
4 tablespoons butter
1 LARGE lemon, sliced
1/3 cup white wine
1/2 tablespoon dried parsley

Preheat oven to 350°.
Melt butter and avocado oil together in a large ovenproof skillet over medium heat.
Set up a dredge station with the flour in one bowl, eggs in another and the cheese in a third bowl.
Tenderize the chicken if necessary.
Dredge chicken breasts through the flour and then dunk it in the egg, draining off excess egg mixture before dredging in the cheese.
Add chicken pieces to skillet without crowding and sear 2-3 minutes per side.
Melt the butter in a small sauce pan.
Add lemon juice and lemons, discarding all seeds.
Add white wine and parsley, allowing mixture to come to a SLOW boil.
Whisk in chicken stock and pour entire mixture over chicken breasts in the skillet.
Cover and bake for about 20 minutes.
Serve with pasta or rice.

Category: RECIPES