2 Skillet Chicken Dinners for Hot Summer Days

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2 Skillet Chicken Dinners for Hot Summer Days
by Shelly Hill

As a busy mother and wife, I don't always have time to slave over a hot oven, especially in the summertime. If you are looking for 2 tasty stove-top chicken recipes to make for your family dinners, I would like for you to try out these recipes.

You can serve either one of these recipes over some hot cooked pasta or over cooked white rice. You can make the recipe the day before and refrigerate it for the next day. Just reheat in your microwave for 5-8 minutes on high power. I would not pre-cook the rice or pasta as they often become mushy.

2 tablespoons all-purpose flour
1/4 teaspoon sage
1/4 teaspoon thyme
6 boneless, skinless chicken breasts
2 tablespoons butter
1 can cream of chicken condensed soup
1/2 cup water
cooked white rice

In a medium sized bowl, combine the flour, sage and thyme. Dip your moistened chicken breasts into the flour mixture to lightly coat them, set aside. In a large skillet on medium-high heat, melt the butter. Place breasts in the melted butter and cook for 12-14 minutes or until browned on both sides and no longer pink. Remove from skillet and place on a plate. Add cream of chicken soup and water to skillet. Reduce heat and add the chicken pieces back to the skillet. Cover and simmer for 5-7 minutes. Serve chicken over cooked rice or pasta.

4 slices of bacon
1 onion, finely chopped
1 large can tomatoes, chopped
1 tablespoon granulated sugar
4-6 boneless, skinless chicken breasts
1/2 teaspoon table salt
1/2 teaspoon black pepper
1/2 cup Heinz 57 sauce

Cut bacon slices into quarters and saute in a large frying pan until partially cooked. Stir in the finely chopped onion and continue frying until onions are tender. Spoon out the bacon and onions and set aside in a small bowl. Drain bacon drippings from the frying pan, reserving 2 1/2 tablespoons. Brown the chicken breasts in the reserved bacon drippings along with the salt and pepper for 5 minutes. In a medium sized bowl, combine the cooked bacon pieces, onions, tomatoes, Heinz 57 sauce and granulated sugar. Pour this mixture into the frying pan to cover and coat the chicken pieces. Cover and simmer over medium heat for 35-45 minutes or until chicken is completely cooked and no longer pink. Serve over cooked rice or cooked pasta.

Shelly Hill has been working from home in Direct Sales since 1989 and is a Manager with Tupperware. Shelly enjoys cooking and baking for her family and friends. You can visit Shelly online at http://www.my.tupperware.com/Ravish30 or her Shakin 'N Bakin Recipe Blog at http://www.wahmshelly.blogspot.com for additional free recipe ideas.

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