When I tried my new recipe Saturday night at the lake (Oriental Chicken), I wasn’t sure if everyone would like it.  What if it turned out disastrous and no one wanted to touch it?  So, like I often do when I try new recipes, whether it is fish, meat, or chicken, I gave choices.  With eight people to serve for dinner, I used two packages of skinless, boneless chicken (3 per package).  On one skillet, I had the Oriental Chicken cooking, and in the other, I did the following: 

Antoinette's Italian Chicken

Brown chicken in olive oil, season with Good Seasons Italian Dressing (I always stock my cabinets with this – it’s great in spaghetti or lasagna sauce.)

Pour Italian Fat Free Salad Dressing over the chicken (approx. 1/4^th the bottle – maybe one cup?)

Simmer in this dressing until the chicken is cooked through.

Transfer to broiler pan – slice some onions (and green pepper if you have it) and throw it on to the pan, too.

Broil until it looks done – lightly browned.

I served with this meal:

A plate full of potatoes that I had put in the microwave for about 20 minutes.  When they were done, I cut them in quarters, sprinkled them with salt and pepper.

Fresh tomatoes, sliced.

A dish of chicken rice-a-roni

Yoder’s Amish peaches (everyone loves these – I only wished I’d had cottage cheese to serve.)

 My husband loved the Oriental Chicken best; Rachel liked the Italian Chicken best.  It was a win-win.  However, there was some Italian Chicken left on the platter – so I froze what was left and will use it in a future recipe.