Thursday, March 14, 2013

Creamy Lemon Pepper Chicken

Keeping with my recent crock pot kick, tonight I made creamy lemon pepper chicken, paired with twice-baked potatoes and Parmesan green beans. The recipe was super easy but the taste was just okay. I would probably use more lemon pepper seasoning next time. The recipe introduced me to making my own cream of chicken soup, which will come in handy with plenty of other recipes!

Creamy Lemon Pepper Chicken 
3-4 boneless, skinless chicken breasts (either frozen or thawed out is fine)
1 recipe cream of chicken soup--recipe below (equivalent to 1 can*)
1/2 cup milk
1/2 cup chicken broth
2 Tbsp.+ lemon pepper seasoning
4 oz. chopped mushrooms

Place chicken breasts on the bottom of your slow cooker. Sprinkle chicken with lemon pepper.
Mix soup, milk and 2 Tbsp. lemon pepper.
Add mushrooms to soup mix.
Pour soup mixture over chicken in the crock pot. Add chicken broth.
Cook on low for 6 hours or on high for 4 hours.

Homemade Cream of Chicken Soup
1/3 cup butter
2-3 cloves garlic, minced
1/3 cup white whole wheat flour
1/2 tsp. salt
1/4 tsp. pepper
1/2 Tbsp. minced celery tops OR 1/4 tsp. celery seed
1 3/4 cups chicken broth
2/3 cup milk

In a saucepan over medium heat, cook garlic and celery (if using) in butter until soft. Stir in flour, salt and pepper (and celery seed if using). Slowly stir in chicken broth and milk. Simmer over medium-low heat until thickened.

Cream of Mushroom–toss in a handful of minced mushrooms
Cream of Broccoli–toss in a handful of minced broccoli
Cream of Celery–toss in a handful of minced celery

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