Sams Club Smothered Chicken In Cream Gravy Recipes

SAM'S CLUB SMOTHERED CHICKEN IN CREAM GRAVY

Steps:

• Purchase rotisserie chicken and cut into 8 pieces. Or quarter into 4 if desired.
• Slice onions and cut in half, then separate into rings. Cut mini red peppers into rings as well.
• Add 2 Tablespoons of canola oil to large skillet, then add the onion rings only. Cook for about 5 minutes, then add the drained mushrooms. Continue to cook over low heat while you cut up the chicken.
• Begin with a sharp knife by placing knife between thigh and back portion of breast. Then cut along side until you can safely disjoint leg and thigh from chicken, by bending leg outward, until joint pops. Then cut along bottom portion of leg to separate. Place knife between the center of the leg joint, and sharply press down with knife, you should be able to see where it will separate from the leg. Repeat with other side of chicken.
• Now towards the top of the chicken , repeat with sharp knife, sliding along breast, and pulling wing AWAY from chicken until you can safely cut through the cartlidge & separate it from the chicken. Repeat for other sides.
• Now with fingers pull BACK PORTION away from breast portion. Take breast portion and align knife down middle of breast bone to separate the 2 portions. Now you should have 8 pieces
• Add all 8 pieces to skillet, pushing veggies to side, so pieces lie flat in skillet.
• Now add the pepper rings.
• Now add both cans of soup to a large measuring cup, then add 1 soup can filled with heavy whipping cream. Then whisk to blend together .
• Pour over chicken. Cover with a lid. Allow to heat through completely about 15 minutes. DO NOT LET GRAVY BOIL, JUST SIMMER OVER LOW HEAT.
• Remove from heat and serve while still hot over rice or Mashed potatoes or pasta. What ever you choose. Garnish with chopped chive if desired.

SMOTHERED CHICKEN WITH CREAMY MUSHROOM GRAVY

Steps:

• 1. Blend flour, 1/2 teaspoon thyme and allspice in small bowl. Set aside 1 tablespoon of flour mixture. Sprinkle chicken with salt and pepper, then with enough of remaining flour mixture to coat.
• 2. Melt butter in heavy large skillet over medium-high heat. Add chicken to skillet. Saute until brown, about 4 minutes per side.
• 3. Transfer chicken to plate. Add mushrooms, onion, and remaining 1 teaspoon thyme to skillet. Saute until mushrooms are brown, about 5 minutes.
• 4. Mix in reserved 1 tablespoon flour mixture; cook 1 minute. Add cream and broth and bring to boil, stirring occasionally. Return chicken and any collected juices to skillet. Reduce heat to medium-low; simmer uncovered until chicken is cooked through and gravy thickens slightly, about 5 minutes. Season with salt and pepper.