Peach cobbler and lemon chicken

Got these out of Southern Living last month.  I tried them and both were good, more importantly the people I live with liked them.  Just hadn’t gotten around to copying them out of the magazine.  Enjoy! 🙂

Lemon chicken
4 skinned and boneless chicken breasts
1 tsp salt
1/2 tsp pepper
1/3 C all purpose flour
4 TBS butter
2 TBS olive oil
1/4 C chicken broth
1/c C lemon juice
8 lemon slices
1/4 c chopped parsely (optional)

Cut each chicken breast in 1/2 lengthwise.  Place between 2 pieces of plastic wrap OR inside a freezer ziploc bag.  Pound to 1/4 inch thickness.  Sprinkle with salt and pepper.  Lightly dredge in flour and shake off excess.  Melt 1 TBS butter with 1 TBS olive olil in a large skillet over medium heat.  Cook half of chicken for 2 to 3 minutes on each side or until golden brown.  Move to serving plate and keep warm.  Repeat with reamining chicken.  Add broth and lemon juice to skillet and cook 1 to 2 minutes until slightly thickened.  Add lemon slices.  Remove from heat and add remaining 2 TBS butter and stir until melted.  Pour over chicken and serve. 

Peach cobbler
12 to 15 peaches, peeled and sliced
1/3 C all purpose flour
1/2 tsp nutmeg
1/2 tsp cinnamon
3 C sugar
2/3 C butter
1 1/2 tsp vanilla
2 refrigerated pie crusts
5 TBSP sugar

Preheat oven to 475.  Stir togethr peaches, flour, nutmeg, cinnamon and 3C sugar in a large pan or dutch oven.  Bring to boil over medium heat, reduce to low and simmer 10 minutes.  Remove from heat, stir in butter and vanilla.  Spoon mixture into bottom of greased, deep dish 10″ pie plate.  Put in enough mixture to cover bottom.  Unroll pie crusts and sprinkle each with 2 TBS of sugar.  Cut into strips and use strips from one crust to cover filing in pan.  Bake 20 minutes or until golden.  Remover from oven.  Cover baked crust will more peach filling and then top with remaining pie crust strips.  Bake 15 minutes or until golden. 

****NOTES:  The recipe said to put 1/2 of the filling in the bottom of the pan and then the other 1/2 filling on top of first layer of crust.  I had a LOT of filling.  I don’t know if I had large peaches, more peaches or what but it was too much so I ended up putting some filling in a jar in the fridge.  These I warmed a few days later and served over a scoop of ice cream for Mike and the boys.


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