Once you've tried Susan Pursell's tangy yet delicate entree, you won't hesitate to make it for company. Seasoned with Parmesan and parsley, the chicken cooks up golden brown, then is drizzled with a light lemon sauce. Susan sent the recipe from her home in Fountain City, California.
I created this sauce 45 years ago when I adapted a recipe I saw in a magazine. The original called for much more oil. I usually triple the sauce and keep some in my freezer to use on chicken , beef or pork.
—Barbara Gerriets of Topeka, Kansas
I love using convenience items, like the crescent rolls in this easy recipe. When I serve it to guests, they always ask me for the recipe. To hurry along the preparation of this dish, I frequently brown a few pounds of sausage ahead of time and keep it in the freezer.—LaChelle Olivet, Pace, Florida
Here's the perfect recipe for midweek summer barbecues! Relax after work with a cold drink while your savory chicken marinates, then toss it on the grill. Enjoy! —Laura Lunardi, West Chester, Pennsylvania
“When we go camping, we put frozen steaks in the marinade in a sealed plastic container at the bottom of our cooler. By the second night, they’re thawed, tender and ready to cook.” —Louise Graybiel, Toronto, Ontario