Loretta Lynn's Creamy Lemon Chicken!

 

 

Loretta Lynn is one of Kentucky's most famous ladies and I have always admired her.  My admiration is not just because she is from the hills of Kentucky, but because of her strength and really just common sense way of approaching things in life.  If you have read much about her life, you know that it has been full of heartbreak as well as wonderful success.  I am going to feature more of Loretta Lynn's recipes in the future and I will tell you more about her, including the story about the time I met her, sort of.

 

 Loretta Lynn is known as a fabulous southern cook and I have a cookbook with her recipes and the stories about how she learned to cook and who taught her different things about certain dishes.   Her recipes are very familiar to me, because a lot of them are just like what my mother taught me to cook.   This one is a favorite of mine, because it's really basic and very easy and most everyone really likes it.  Here is what you will need for this lemon chicken:

 

 

4 Tbs. butter (1/2 stick)

4-5 boneless, skinless chicken breasts

salt

black pepper

garlic powder

1 cup mayonnaise

1  1/2 cups sour cream

1/4 cup lemon juice (fresh is best)

1 cup shredded cheddar cheese

 

Melt the butter in an oven proof skillet.   Brown the chicken breasts you have sprinkled with salt, pepper and garlic powder on each side.  

 

 

  Mix the lemon juice with the mayonnaise and sour cream and pour over all.  If you don't have an oven proof skillet, you will need to transfer the browned chicken to a casserole dish and then pour the creamy mixture over all.  I like to use the oven proof skillet because it just saves time and it's one less dish.   Cover the skillet or dish and place in a 375 degree oven for 30 minutes.   Uncover and sprinkle with the shredded cheddar cheese.  Return to the oven for about 7-10 minutes or until the cheese is just starting to bubble and brown.

 

I like to serve this with pasta or rice, but it's also really good with mashed potatoes.

 

 

 

 

* This recipe was adapted from "Your're Cookin' It Country" by Loretta Lynn, Copyright 2004.