THE FAULTS

• 1 lemon
• 1 1/2 pounds boneless, skinless chicken breasts
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/3 cup all-purpose flour
• 3 tablespoons butter divided
• 2 tablespoons canola oil
• 1 cup chicken broth or white wine, or a combination of both
• 2 tablespoons capers drained and rinsed

1. Slice the lemon in half, juice one half, then cut the other
   half into 1/8″ slices and set aside. 
2. Trim any excess fat from the chicken breasts and slice in
   half lengthwise. Season both sides of the chicken breasts evenly with the
   kosher salt and freshly ground black pepper then dredge each breast in the
   flour, shaking off any excess. 
3. Heat 2 tablespoons butter with the canola oil in a large skillet
   over medium-high heat. Add 4 pieces of the chicken and cook for 2-3 minutes per
   side. Transfer to a platter or sheet pan and cover with foil. Continue with the
   remaining chicken. 
4. Reduce the heat to medium and add the chicken broth or wine
   (or 1/2 cup of both) the lemon juice, sliced lemons, and the capers, scraping
   up the browned bits on the pan and cook for 2-3 minutes. 
5. Stir in the remaining 1 tablespoon of butter until melted.
   Taste for seasoning and spoon the sauce over the chicken breasts. Serve with
   mashed potatoes or cauliflower, polenta, or noodles.

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• 1½ pounds boneless skinless chicken breasts thinly sliced
• 2 Tablespoons olive oil
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon italian seasoning
• 1/2 cup parmesan cheese
• 1 cup spinach chopped
• 1/2 cup sun dried tomatoes

1. In a large skillet add olive oil and cook the chicken on
   medium high heat for 3-5 minutes on each side or until brown on each side and
   cooked until no longer pink in center. Remove chicken and set aside on a plate.
2. Add the heavy cream, chicken broth, garlic powder, italian
   seasoning, and parmesan cheese. Whisk over medium high heat until it starts to
   thicken. Add the spinach and sundried tomatoes and let it simmer until the
   spinach starts to wilt. Add the chicken back to the pan and serve over pasta if
   desired.

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• 4-1/2 cups chopped cooked chicken
• 4-oz cream cheese, softened
• 1 cup cottage cheese
• 1/2 cup sour cream
• 1 (10.75-oz) can cream of chicken soup
• 1/4 tsp garlic powder
• 1/4 tsp dried onion powder
• 1 sleeve Ritz crackers, crushed
• 5 Tbsp butter, melted

1. Preheat oven to 350ºF. Lightly spray a 9-inch baking dish
   with cooking spray and set aside.
2. Combine chicken, cream cheese, cottage cheese, sour cream, garlic
   powder, onion powder, and cream of chicken soup. Spread into prepared pan.
3. Combine crushed crackers and butter, sprinkle over chicken
   mixture..
4. Bake uncovered 30 to 40 minutes.

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• 2 packets chicken gravy mix
• 1 (10.5 oz) can cream of chicken soup
• 2 cups water
• 1 lb boneless, skinless chicken breasts
• garlic powder, salt & black pepper, to taste
• 1/2 cup sour cream
• rice, mashed potatoes or noodles, for serving
• sliced green onions, for topping

1. Season chicken breasts (both sides)with garlic powder, black
   pepper and just a tad bit of salt.
2. In your slow cooker, whisk together the gravy packets, cream
   of chicken soup, and water until smooth.
3. Add the seasoned chicken breasts. Be sure to get them
   covered in gravy.
4. Cover and cook on low for about 6-8 hours.
5. Once cooked, break chicken up into chunks using a fork.
6. Stir in sour cream. Serve over rice or mashed potatoes with
   sliced green onions (optional)

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• 1 can of crescent rolls 8 count regular
• 2 cups chopped cooked chicken
• 3 oz cream cheese softened
• 1 cup shredded cheddar cheese
• 1 can cream of chicken soup
• 1 can of milk or half and half using soup can
• black pepper to taste

1. Preheat oven to 350 degrees F.
2. Prepare soup, using milk instead of water, and set aside.
3. Mix cream cheese, chicken and cheese in a bowl
4. Separate crescent rolls. Spoon chicken mixture into each
   crescent; roll and seal to enclose filling.
5. Place in a 9×13 baking dish. Pour soup in baking dish
   allowing just a bit to go over rolls. You can add less soup if you like.
   sometimes I just spoon a tablespoon or so over the crescent rolls and serve the
   soup on the side. 
6. Bake uncovered for 35 mins. Flip rolls over after 25 minutes
   if you are using more soup so you don’t get soggy crescent rolls. 
7. Enjoy

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