LISSA'S SMOTHERED CHICKEN
Not your typical, boring smothered chicken! I serve this often for dinner guests. Tastes even better as leftovers! For an even better flavor, soak the chicken in salt water before cooking.
Provided by NurseLissa
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken breast in 9 x 13 pan.
- Salt and pepper to taste.
- Top with onions, green pepper, and mushrooms.
- Place 3 bacon strips on each breast.
- Bake at 375 for 45 minutes or until chicken and bacon are done.
- Remove from oven and top each breast with one slice of cheese.
- Let sit untill cheese is melted and serve.
Nutrition Facts : Calories 404.6, Fat 24.7, SaturatedFat 10.5, Cholesterol 117.3, Sodium 535.6, Carbohydrate 4.5, Fiber 1, Sugar 1.6, Protein 39.4
SMOTHERED CHICKEN WITH SPINACH AND MUSHROOMS
Make and share this Smothered Chicken With Spinach and Mushrooms recipe from Food.com.
Provided by DrBuzzetta
Categories Chicken Breast
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350ºF and coat a 9 x 13" pan with olive oil.
- Saute onion until it starts to caramelize then add mushrooms and saute until they start to brown.
- In a small bowl, mix the neufchatel cheese (light cream cheese) and packet of Zesty Italian Dressing mix together until it is well blended.
- Place the chicken breasts in bottom of 9 x 13" pan.
- Divide cream cheese mixture into four even portions and spread on top of each chicken breast.
- Cover contents of the pan with the entire 8 oz bag of fresh spinach (uncooked).
- Evenly distribute the onion and mushroom mixture over the top of the spinach.
- Add salt and pepper to taste.
- Cover with the shredded mozzarella, provolone, and parmesan blend cheese.
- Bake in the oven for about 30 minutes and check that internal temperature of largest breast is 170ºF.
- Serve with a nice risotto or rice pilaf.
Nutrition Facts : Calories 462.5, Fat 26.9, SaturatedFat 14.5, Cholesterol 144.7, Sodium 1371.3, Carbohydrate 13.7, Fiber 2.8, Sugar 4.9, Protein 42.7
10 MINUTE SMOTHERED CHICKEN
Make and share this 10 Minute Smothered Chicken recipe from Food.com.
Provided by southern chef in lo
Categories Chicken Breast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Flatten chicken to 1/4 inch thickness; sprinkle with garlic powder, and salt.
- In a large nonstick skillet over medium, heat brown chicken in oil for 4 minutes; turn.
- Top with mushrooms, cheese, green onion, and bacon; cover and cook until chicken juices run clear and cheese is melted, about 4 minutes.
Nutrition Facts : Calories 296.3, Fat 14.9, SaturatedFat 7.1, Cholesterol 103.1, Sodium 1035.1, Carbohydrate 4, Fiber 0.7, Sugar 2.5, Protein 35.6
SYLVIA'S SMOTHERED CHICKEN
Posted in response to a request for smothered chicken. The absolute best smothered chicken I have ever had was at Sylvia's restaurant in Harlem. I found this recipe on the Web, apparently from a cookbook put out by Sylvia herself.
Provided by Lennie
Categories Chicken
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Trim the excess fat from the chicken pieces and sprinkle them with 1 teaspoon each of the salt and pepper.
- Season 2 cups of the flour with the remaining salt and pepper; dredge the chicken in the flour until coated on all sides (shake off any excess flour).
- Over medium heat, heat the oil in a heavy deep skillet (cast-iron is best) until the edge of a chicken piece dipped into the oil gives off a lively sizzle.
- Add as many chicken pieces into the skillet as you can, but make sure the pieces do not touch.
- Fry until the chicken pieces are browned on all sides, about 6 minutes; adjust the heat as necessary during frying to keep a lively sizzle without overbrowning.
- Remove the fried chicken to drain and repeat with the remaining pieces.
- When all the chicken pieces have been fried, pour off all but 4 tablespoons of drippings from the skillet, reduce the heat to medium, and add the onions, peppers, and celery to the skillet.
- Cook, stirring occasionally, until brown and tender, about 10 minutes.
- Move the vegetables to one side of the skillet and sprinkle the remaining 2 tablespoons of flour over the other side of the skillet; cook the flour until golden brown, stirring constantly--be careful not to let the flour burn.
- Slowly pour in the water and stir until the gravy is smooth.
- Divide the chicken between two heavy skillets with lids or place them all in a large heavy Dutch oven.
- Top with the gravy and vegetables; cover tightly.
- Simmer over low heat until the vegetables are tender and the chicken is cooked through, about 15 minutes.
- Check the seasoning and add salt and pepper as necessary.
- Serve, spooning some of the gravy and vegetables over each piece of chicken; pass the extra gravy.
Nutrition Facts : Calories 1120.9, Fat 73.9, SaturatedFat 19, Cholesterol 297.9, Sodium 1453.1, Carbohydrate 31.4, Fiber 2.4, Sugar 2.6, Protein 78.1
SOUTHWEST SMOTHERED CHICKEN
Make and share this Southwest Smothered Chicken recipe from Food.com.
Provided by weekend cooker
Categories Chicken Breast
Time 35m
Yield 4 meals, 4 serving(s)
Number Of Ingredients 9
Steps:
- Flatten chicken to 1/2 inch thickness.
- Sprinkle both sides with cumin and cayenne.
- In a large skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until no longer pink.
- Meanwhile combine corn, and salsa, and spoon over chicken.
- Top with cheese and jalapenos.
- Cover and cook for 3-5 minutes or until heated through and cheese is melted.
- Top each with chicken breast, and a dollop of sour cream.
SYLVIA'S SMOTHERED CHICKEN
Make and share this Sylvia's Smothered Chicken recipe from Food.com.
Provided by Tonkcats
Categories Chicken
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Trim the excess fat from the chicken pieces and sprinkle them with 1 teaspoon each of the salt and pepper.
- Season 2 cups of the flour with the remaining 1 tablespoon each of salt and pepper.
- Dredge the chicken pieces in the flour until coated on all sides.
- Shake off any excess flour.
- Heat the vegetable oil in a heavy deep skillet (cast-iron is perfect) over medium heat until the edge of a chicken piece dipped into the oil gives off a lively sizzle. Add as many chicken pieces to the skillet 4 as will fit without touching.
- Fry until the pieces are browned on all sides, about 6 min utes.
- Adjust the heat as necessary during frying to keep a lively sizzle without over-browning.
- Remove the fried chicken to drain and repeat with the remaining pieces.
- Pour off all but 4 tablespoons of drippings from the skillet. Reduce the heat to medium and add the onions, peppers, and celery to the skillet. Cook, stirring occasionally, until brown and tender, about 10 minutes.
- Move the vegetables to one side of the skillet and sprinkle the 2 tablespoons of flour over the other side of the skillet. Cook the flour until golden brown, stirring constantly.
- Be careful not to let the flour burn.
- Slowly pour in the water and stir until the gravy is smooth.
- Divide the chicken between two heavy skillets with lids or place them all in a large heavy Dutch oven.
- Top with the gravy and vegetables and cover the skillets or Dutch oven tightly.
- Simmer over low heat until the vegetables are tender and the chicken is cooked through, about 15 minutes.
- Check the seasoning and add salt and pepper as necessary .
- Serve the chicken, spooning some of the gravy and vegetables over each piece. Pass extra gravy.
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