Here is todays recipe idea.  I love chicken!  Fix some rice (try cooking it in apple juice instead of water, mmmm.)  Make a veggie and some rolls.  Yummy!

From Country Crock             
 
  Country Lemon Chicken
 
2 Tbsp. all-purpose flour
1/4 tsp. dried thyme leaves, crushed (optional)
1/2 tsp. salt
1/8 tsp. ground black pepper
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
1 cup chicken broth
4 Tbsp. Shedd's Spread Country Crock ® Spread
1 small onion, chopped
1 clove garlic, finely chopped
2-3 Tbsp. lemon juice
1 Tbsp. chopped parsley (optional)

Combine flour, thyme, salt and pepper. Dip chicken in flour mixture. Combine any remaining flour mixture with broth; set aside.

In 12-inch nonstick skillet, melt 2 tablespoons Shedd's Spread Country Crock ® Spread over medium-high heat and brown chicken. Remove chicken and set aside.

In same skillet, melt remaining 2 tablespoons Spread over medium-high heat and cook onion, stirring occasionally, until golden, about 3 minutes. Stir in garlic and cook 1 minute. Stir in lemon juice and cook 1 minute. Add reserved broth mixture and bring to a boil. Return chicken and any chicken juices to skillet and simmer uncovered until chicken is thoroughly cooked, about 5 minutes. Sprinkle with parsley.

Serves:
4
Preparation Time:
10 Minutes
Cook Time:
17 Minutes

For dessert, Throw a container of Cool Whip, a can of sweetened condensed milk, a small can of crushed pineapple and a can of cherry pie filling in a bowl and mix.  Pour it into an Oreo cookie pie crust and chill. 

It actually makes quite alot of filling so I usually buy two crusts and make two pies.  Or if you can make just one, but plan on it being a large pie.  Of course, by the time I eat a bit and Rylie gets a few bites of the filling, it could just be one slightly larger than normal size pie.

Have a great afternoon.  I think I am going to go nap with Rylie Jo. 

Hugs!