Hollie's Chicken & Rice
1 pkg boneless chicken breasts
1/4 cup olive oil
1/2 stick butter
1 can of cream of chicken soup
1 soup can of water
1/2 cup fresh parsley, chopped
In a large skillet coated with olive oil, add butter and heat to medium. Cook chicken breasts, seasoning with salt and pepper. About 10 minutes a side. Remove the chicken, cut into bite size cubes, and return to the skillet. Add the soup and water and stir til smooth... Let simmer on low about 20 minutes.
In the mean time, bring water to a boil in a separate pan. Be sure to season your water with salt. Cook rice, drain.
Add the rice to the chicken mixture. Let cook another 5-10 minutes on low heat. Top with fresh parsley and serve!
Pan Fried Corn
Melt a half stick of butter in a skillet over medium heat. Add 1 medium onion chopped, allowing it to cook until tender. Add 2 cups corn. Season with salt and pepper. Add 1/4 cup chopped fresh sage and 1/4 cup chopped fresh basil. Serve!!