6 boneless chicken breasts
seasoning salt to taste
olive oil for browning
1 16 ounce container sour cream
1 10.75 ounce can condensed cream of chicken soup
1 1 ounce package dry onion soup mix
Preheat oven to 350F. Sprinkle the chicken breasts with seasoning salt to taste. In a large skillet, brown the chicken in olive oil, on both sides, until they are golden brown. Then place the chicken in a 9 x 13 inch baking dish. In a medium size bowl, combine the sour cream, chicken soup and dry onion soup mix. Pour the mixture over the chicken and bake in the preheated oven for 25 to 30 minutes. Let cool and serve. Makes 6 servings.
Broccoli with Garlic
1 bunch of broccoli
6 garlic cloves
1 to 2 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons water
1/4 teaspoon hot pepper, optional
Wash broccoli and cut into small florets. Cut the tender parts of the stem into smallish cubes. Steam in a microwave steamer or over boiling water until barely tender and still bright green about 3 1/2 to 5 minutes in a microwave, depending on the volume of broccoli and water. Don't overcook. Place olive oil in a skillet over medium heat. Chop or mince the garlic. When the oil is hot, add the salt, then the garlic. Saute, stirring frequently, just until the garlic starts to soften. Quickly add the water, and the cayenne if desired. Turn heat low and simmer for a couple of minutes. Place the broccoli in a large glass or crockery serving bowl. Pour the garlic mixture over it, mixing gently to coat.
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