Chicken and Mushrooms

Ingredients:

8 boneless chicken breasts (about 5 1/4 ounces each)

1 3/4 cups milk, divided

1 1/2 cups all-purpose flour

3 large eggs

3/4 teaspoon salt

1 tablespoon vegetable oil

1 teaspoon dried tarragon

1 (4-ounce) can sliced mushrooms

1 tablespoon butter

1 (10 3/4-ounce) can cream of chicken soup

Step-By-Step

1. Preheat the oven to 350°F. Grease a 13 × 9-inch baking pan.
2. Arrange chicken in single layer in prepared baking pan.
3. Combine 1 1/2 cups milk, the flour, eggs and salt in a medium bowl. Beat at high speed until blended. Add oil and tarragon to egg mixture and mix well. Pour over chicken in baking pan.
4. Bake until an instant-read thermometer inserted in center of meat registers 180°F, about 65 minutes.
5. Drain mushrooms. Heat the butter in a small saucepan until melted. Stir in the mushrooms. Cook, stirring frequently, until heated through.
6. Add remaining milk and soup and mix well. Cook, stirring continually, until heated through and of sauce consistency. Serve with chicken.

Crispy Coated Zucchini and Yellow Squash

I love the summer for the veggies. My favorites have to get the squash. I am always looking for another way to make them even though Dad, Sean and myself are the only ones that will eat them. But why not make them great? And if you like it crispy always use Panko they are great for anything you want to bread and make crispy.
This is also great for get together with family.


3/4 cup Panko
1/4 cup grated Parmesan cheese
3 1/2 tablespoons extra-virgin olive oil, divided
12 oz. zucchini (1 to 2 medium) (about 1 1/2 inches in diameter), sliced (3/8 inch) (2 1/2 cups)
12 oz. yellow summer squash (1 to 2 medium) (about 1 1/2 inches in diameter), sliced (3/8 inch) (2 1/2 cups)
3/4 cup thinly sliced halved sweet onion
2 tablespoons chopped fresh tarragon
1 large garlic clove, minced
1/4 teaspoon kosher salt
1/8 teaspoon pepper

1. Heat oven to 450ºF. Generously spray large rimmed baking sheet with cooking spray. Combine Panko and Parmesan cheese in small bowl; stir in 2 tablespoons of the oil until crumbs are moistened. Sprinkle one-third of the Panko mixture over baking sheet.

2. Toss zucchini, yellow squash, onion, remaining 1 1/2 tablespoons oil, tarragon, garlic, salt and pepper in large bowl to coat. Arrange in single layer on baking sheet, overlapping slightly if necessary; sprinkle with remaining Panko mixture.

3. Bake 20 to 25 minutes or until Panko mixture is golden brown and vegetables are lightly brown on bottom.