GRANDMA'S SMOTHERED CHICKEN
This smothered chicken is a little bit different than most smothered chicken recipes I have seen, but this is how grandma always made it. It is delicious! Looking at the ingredients, I also believe it is low-carb! - I am an on-again, off-again Dr. Atkins devotee. This "diet" does work, I just give up too soon when the carb...
Provided by Martha Price
Categories Chicken
Time 20m
Number Of Ingredients 10
Steps:
- 1. Flatten chicken to 1/4 inch thickness. Sprinkle with garlic powder and seasoned salt.
- 2. In a large, non-stick skillet brown chicken in oil for about 4 minutes on each side. Top with the mushrooms, cheese, green onions and bacon. Pour over about a half can of chicken broth.
- 3. Cover and continue cooking until chicken juices run clear and cheese is melted, about 5 minutes. If chicken seems dry or you like more liquid, add part or all of remaining broth, until heated. Enjoy!
SUNNY'S EASY SMOTHERED FRENCH ONION CHICKEN THIGHS
Provided by Sunny Anderson
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the chicken: Add the flour, garlic powder, onion powder, paprika, a nice pinch of salt and a few grinds of pepper to a medium bowl. Stir to distribute. Add the chicken thighs and toss to coat. Let sit in the bowl.
- For the gravy: Add the butter and flour to a saucepan over medium-low heat. Stir together with a wooden spoon and cook, stirring, until a deep brown color but not burning, about 6 minutes. Add the onions, Dijon, thyme, paprika and garlic and stir to coat. Slowly add the stock and stir. Raise the heat to a simmer and cook until thickened like gravy. Season with salt and pepper. Keep warm.
- Add the oil to a large pan over medium-high heat. When it begins to swirl, shake the excess flour off the chicken and add to the pan. Sear on both sides, 6 to 8 minutes per side, then place in the gravy and simmer, covered, to complete cooking, 15 to 20 minutes. Serve over rice or mashed potatoes.
- Cover potatoes and garlic with water by 1 inch in a large pot. Bring to a boil, add salt and simmer until tender, about 15 minutes. Drain well.
- Put the potatoes and garlic back in the pot and cook over low heat to evaporate the rest of the water. Mash in the butter with a potato masher. Add the heavy cream in stages until the desired consistency is reached. Season with salt and pepper.
GRANDMA'S CHICKEN CASSEROLE
When it comes to weeknight dinner, casseroles are king. This super-simple, five-ingredient chicken casserole recipe comes together quickly and bakes up beautifully. It's sure to be your quick-meal go to for at-home dinners and a reliable favorite for bake-and-take potluck dinners.
Provided by By Jessica Walker
Categories Entree
Time 45m
Yield 8
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Place chicken evenly in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Spoon and spread soup evenly over chicken; sprinkle with cheese.
- In medium bowl, stir bread crumbs and melted butter; sprinkle over cheese. Bake 30 to 35 minutes or until cheese is melted and bread crumbs are golden brown and thoroughly heated.
Nutrition Facts : Calories 520, Carbohydrate 37 g, Cholesterol 105 mg, Fat 2 1/2, Fiber 0 g, Protein 27 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 2 g, TransFat 1 g
SMOTHERED CHICKEN
Steps:
- Cut away excess skin and fat from chicken pieces. Rinse with cold water and set aside; do not pat dry.
- In a shallow bowl, stir together fry coating and 1 tablespoon chicken seasoning. Dredge chicken pieces in coating mixture; set aside.
- In a large straight-sided pan, heat 1/2-inch oil over medium-high heat. Oil is ready for frying when a drop of water splatters when dropped in.
- Fry coated chicken until golden brown, about 8 minutes per side. Remove chicken from pan and drain oil.
- In a medium bowl, stir together gravy, remaining chicken seasoning, and crushed garlic; set aside.
- Return chicken to pan over medium heat. Cover with gravy. Bring to a boil. Reduce heat, cover and simmer for 10 to 20 minutes or until completely done (no pink near the bone).
- Serve hot.
SMOTHERED CHICKEN
Steps:
- Clean chicken breasts and dry well. In a shallow baking dish, combine the flour, cayenne pepper, paprika, salt, and pepper. Dredge chicken breasts in flour mixture to coat. Shake off excess. In a large skillet heat 1/4-inch vegetable oil over medium heat. Add chicken and brown well, about 2 minutes on each side. Remove from pan and set aside. Pour excess oil from pan, leaving a thin layer. Add onions and garlic, saute, stirring occasionally, until translucent, about 3 to 5 minutes. In a bowl combine sour cream, chicken stock and green onions and mix well. Transfer chicken back to skillet, pour sour cream mixture over it. Bring to a simmer and cook, covered, until done, about 10 minutes.;
SUNNY'S EASY SMOTHERED CHICKEN
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and thyme and more olive oil if needed and saute until lightly browned and tender, 5 to 10 minutes. Add the onion and season with salt and pepper. Let cook until the onions are softened, 5 to 7 minutes. Mix in the flour and mustard and cook for about 2 minutes. Whisk in the beef stock and bring to a simmer. Cook until thickened, 3 to 4 minutes. Add the grilled chicken breasts, then cover the skillet and turn down the heat to medium-low. Let simmer for about 10 minutes.
- Prepare the rice according to the package directions. Remove the rice to a large bowl and stir in 2 tablespoons parsley. Place rice on a platter, then top with the chicken and mushroom sauce. Garnish with the remaining fresh parsley.
CHICKEN..... GRANDMA PATTON'S SMOTHERED CHICKEN
When I was a young child and we visited my Grandmother Patton in Goose Creek Kentucky, this was and is one of my all time favorites! It didn't hurt that my grandparent's had a chicken coop. So, this was always super!
Provided by Timothy H.
Categories Stew
Time P2DT2h25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Under cold water wash the chicken inside and out under cold water and pat dry. In a bowl pour the flour in.Season the chicken pieces with salt and pepper and dredge in the flour shaking off excess flour. In a dutch oven type pot over medium heat add the oil and bacon grease. Doing a few pieces of chicken at a time, brown until golden on both sides remove and set aside.
- When all the pieces are browned add the onion in the remaining oil and cook until translucent, add the celery for 5 minutes. Put the chicken back into the pot then add the stock. Bring to a easy boil season with salt and pepper then cover. Lower the heat to simmer for 50 to 60 minutes.
- Stir in the hot sauce and scallions before serving. Great over noodles,baked potatoes or rice.
Nutrition Facts : Calories 1048.4, Fat 67.5, SaturatedFat 17.2, Cholesterol 258.9, Sodium 778.4, Carbohydrate 36.3, Fiber 3.4, Sugar 5.3, Protein 70.4
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