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november 10-16, 2019 What's up! 47 try these recipes Winner, winner Chicken dinners ready in 20 minutes Chicken Breasts in Caper Cream Sauce Ingredients • 4 boneless, skinless chicken breast halves • 1 teaspoon lemon pepper • 1 teaspoon salt • 1 teaspoon dried dill weed • 1 teaspoon garlic powder • 3 tablespoons butter • 1/2 cup whipping cream • 2 tablespoons capers, drained and rinsed Directions 1. Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder. 2. Melt butter in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken to a warm serving platter, and cover with foil. 3. Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve. Baja-Style Chicken Bowl Ingredients • 2 teaspoons olive oil • 4 ounces diced cooked chicken • 1/2 cup frozen corn • 1 red bell pepper, sliced • salt and ground black pepper to taste • 1 cup cooked brown rice • 1/2 cup salsa • 1/4 cup shredded Monterey Jack cheese Directions 1. Heat oil in a skillet over medium heat. Cook and stir chicken, corn, and red pepper in hot oil until heated through and pepper is slightly softened, about 5 minutes. Season with salt and pepper. 2. Spoon rice into 2 bowls, divide chicken mixture between the two bowls, and top each with salsa and Monterey Jack cheese. Sweet and Sour Chicken Ingredients • 1 pound skinless, boneless chicken breast meat - cubed • 2 tablespoons vegetable oil • 1/2 cup sliced green bell pepper • 1/2 cup sliced red bell pepper • 1 cup carrot strips • 1 clove garlic, minced • 1 tablespoon cornstarch • 1/4 cup low sodium soy sauce • 1 (8 ounce) can pineapple chunks, juice reserved • 1 tablespoon vinegar • 1 tablespoon brown sugar • 1/2 teaspoon ground ginger Directions 1. Brown chicken in oil in a large skillet over medium high heat. Add green bell pepper, red bell pepper, carrot and garlic and stir fry for 1 to 2 minutes. 2. In a small bowl, combine cornstarch and soy sauce and mix together; pour mixture into the skillet, along with the pineapple and liquid, vinegar, sugar and ginger. Stir together and bring to a full boil. Courtesy allrecipes.com