25 Minutes To The Table

This is really, really easy (only 25 minutes start to finish) and tasty.

Lemon Velvet Chicken with


Mock Mashed Potatoes

Prep Time: 10 minutes

Cooking Time: 15 minutes

Serves: 6-8, with leftovers

Total time from prep to plating: 25 minutes

Ingredients

Lemon Velvet Chicken

1 cup of flour
2 teaspoons seasoned salt
big old zip lock bag
2 lbs. of chicken tenderloins
2 tablespoons butter
juice of 1 lemon
1 jar of Classico Alfredo sauce

Mock Mashed Potatoes

2 16 oz. bags of frozen cauliflower
1 cup of Shredded Cheddar and Monterey Jack Cheese
1/2 cup of sour cream
2 tablespoons of butter
1/2 teaspoon of seasoned salt
1 package of Beano

Place cualiflower in a microwave safe bowl and cook for 8 minutes. Add the rest of the ingredients and mike another 3-4 minutes until tender. Place in food processor for 30 seconds until smooth. If you are like me and don't have a food processor, you can use a mixer but it will be really, really hard to make it smooth.

While your cauliflower is cooking in the mike, take your chicken tenderloins and rinse them off. Take the flour and seasoned salt and place in a large zip lock bag. Put your tenderloins in, close and mix thoroughly. Pre-heat a large skillet to medium high and add the butter. Place the chicken in and cook 4-5 minutes, turning so that they are brown on both sides. Cut the lemon in half, and squeeze the juice over the meat. Stir in the Alfredo sauce, reduce the heat to medium-low and simmer 6-8 minutes. Serve with a green salad on the side.

Plate everything up and enjoy. Please take the beano according to the directions so that your family will still love you in the morning. Bon Apetitè!

It's easy like a hammock in the summer time.