Monday, June 11, 2012
Tangy Glazed Chicken
I'm happy to report that Ben graduated and that the graduation open house in his honor went smoothly. I'm sad to report that my mom and dad, after a whirlwind stay, had to leave yesterday, but I cherish the fact that they could be here. West Virginia to Dallas/Fort Worth is a long trip by car....and Dad has declared that he does not prefer traffic (and all the construction) here compared to the slower pace of home! Our pointing out that big construction projects in an area are a sign of a strong economy did not make him feel any better about driving through it (my dad is the original "small town southern man" that Alan Jackson refers to in the song). I think Mom and Dad would agree though, that seeing their grandson graduate was well worth the drive!
While we fit a lot of visiting and sightseeing into a week, the main event, of course, was watching our youngest son accept his diploma at UNT's coliseum (large enough to accommodate the family and friends of Byron Nelson's first graduating class of 400 students!). Ben looked so handsome in his graduation cap and gown, and just like his brothers before him, required an extra tall! He was excited that the graduation was held at UNT because it allowed the grandparents a chance to get a glimpse of the campus where he will be attending in the fall.
Congratulations, Ben, we're very proud of you!
***HAPPY FATHER'S DAY TO MY DAD ......AND ALL GREAT DADS!***
Today I'm cleaning and catching up on laundry, but I do have a wonderful chicken recipe to share with you. I got this from a preacher's wife in West Virginia. Carrie said that this was a very easy dish that everyone in her family loved. I hope your family loves it, too!
Tangy Glazed Chicken
2 chicken breasts
1/4 tsp salt, optional
4 1/2 tsp butter or margarine
1 small onion, thinly sliced
1 celery rib, thinly sliced
1/2 C chicken broth
1/2 C apple jelly or spreadable fruit
3 TBSP orange juice
1 TBSP minced fresh parsley, optional
1/4 to 1/2 tsp dried thyme
Sprinkle chicken with salt, if desired. In a large skillet, melt butter over medium heat; brown chicken on all sides. Remove and keep warm. In the pan drippings, saute' onion and celery until tender. Add the remaining ingredients; cook and stir until jelly is melted. Return chicken to the pan. Cook, uncovered, for 30-35 minutes or until meat juices run clear. Top chicken with onion mixture. Carrie made a note at the bottom that she serves this with rice (I think it would be good with mashed potatoes, too!)
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