Lucky for my husband, I was in a “kitchen” mood today. Tired of sandwiches, take-out and food from a can, I decided to prepare a decent, home-cooked meal. Aside from steamed green beans and fresh cauliflower, I made Yukon Gold Potato & Wild Mushroom Gratin and my favorite standard:

Mushroom Chicken

8 skinless chicken breasts (or legs & thighs)

2 cans cream of mushroom soup (Campbell's)

3 small jars button mushrooms, drained

2 TBS. lemon juice

2 TBS. grated lemon rind

½ tsp. each of salt and pepper

Dash of paprika

Some flour

 

Brown the chicken in a frying pan after lightly flouring. Put browned chicken in a greased baking dish. Season the chicken with salt, pepper and paprika to taste, and then pour the mushroom soup over the chicken. Rinse the soup cans with water (just enough to remove bits from can edges), and pour over the top of the casserole. Drain the button mushrooms; sprinkle on top. Add lemon juice and grated lemon rind to top if off. Cover with foil, and bake at 375° F for about 1½ hours.

I’m sure I’ve displayed the recipe before, but I couldn’t remember when. The dish is the one good thing I took away from my relationship with my second mother-in-law (now an ex, naturally), and I prepare it several times a year.