Dine Without Whine: Lemon Chicken; Creamed Potatoes and Peas

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Lemon Chicken

Makes 4 servings

Ingredients:

• 4 boneless skinless chicken breast halves (about 1 1/4 pounds)
• 2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
• 2 tablespoons chopped fresh parsley
• 2 tablespoons lemon juice
• 2 teaspoons olive oil or vegetable oil
• 1/2 teaspoon salt
• 1 clove garlic, finely chopped

Instructions:

1. Remove fat from chicken. Beat remaining ingredients with wire whisk until blended.

2. Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook chicken about 15 minutes, turning once, until juice of chicken is no longer pink.

3. Spoon lemon sauce over chicken. Turn chicken and cook 1-2 minutes longer.

4. Sprinkle with additional chopped fresh parsley if desired.

Creamed Potatoes and Peas

Makes 4 servings
Prep: Cook Potatoes and peas - I generally peel and cube the potatoes and then boil them for 10-15 min. and cook the peas in the microwave with a bit of water in the bowl

Ingredients:

• 1 tablespoon butter or margarine
• 1 tablespoon flour
• 1/2 teaspoon salt
• 1 cup milk
• 2 1/2 cups potatoes cooked, peeled, cubed
• 1 10-ounce package peas frozen, cooked and drained

Instructions:

1. Melt butter or margarine in a medium saucepan; blend in flour and salt.

2. Add milk; stir and cook until thick and bubbly. Add potatoes and peas to hot mixture; heat through.

Find more great family recipes and meal planning assistance at Dine Without Whine.