SMOTHERED CHICKEN
This smothered chicken recipe is made with juicy fried chicken breasts tossed in a flavorful gravy with crispy bacon. It's truly a restaurant worthy meal right at home!
Provided by Stephanie
Categories Main Course
Time 1h5m
Number Of Ingredients 19
Steps:
- Prework: Add chicken dredge ingredients to a large plate and toss to combine. Set aside. Measure out gravy ingredients prior to beginning.
- Cook the Bacon: Fry bacon over medium-low heat until crispy on both sides. Remove from pan and pour grease into a heat-safe bowl. Reserve 2-4 Tablespoons of clear bacon drippings. Wipe any black residue from the pan if needed.
- Slice & Pound the Chicken: While the bacon cooks, slice each chicken breast in half lengthwise to create 2 thinner slices. Place saran wrap over them and use a meat tenderizer to pound them to about 3/4 inches thick. This gives them a little more texture for the flour dredge to hold on to. They'll plump up more when cooked.
- Coat the Chicken: Wipe the chicken dry and coat generously in the flour mixture, get in every nook and cranny.
- Cook the Chicken: Add the reserved bacon drippings to the clean pan and enough vegetable oil to cover the chicken by half. Heat over medium-high heat. Once heated and glistening, add the chicken. Fry 2 at a time for about 5 minutes per side, until they have a nice golden sear. Set aside on a plate. Adjust heat down slightly and back up throughout cooking as needed.
- Drain the oil: Remove the oil from the pot and use a paper towel to remove any black spots from the pan, but leave any brown remnants. This is called 'fond' and will give the gravy a nice flavor.
- Make the Roux: Melt the butter over medium heat and use a silicone spatula to "clean" the bottom of the pan. Sprinkle the flour gradually, whisking continuously, until a paste forms.
- Add the Broth and Half and Half: Add the liquid in small increments, whisking constantly. It will thicken up in between each splash of liquid. If you add it all at once, you'll "break" the roux and it won't be thick.
- Add remaining gravy ingredients: Slowly add the beef bouillon, soy sauce, and seasonings.
- Bring to a gentle boil, then reduce to a simmer. Add a few drops of kitchen bouquet if a darker color is desired.
- Add the chicken back to the pan along with any juice from the plate.
- Chop up the bacon and add it to the top of the chicken.
- Cover partially and cook over low heat for 10-15 minutes. The internal temperature of the chicken should reach 165 degrees prior to serving.
- Garnish with parsley and serve with mashed potatoes.
Nutrition Facts : Calories 666 kcal, Carbohydrate 26 g, Protein 20 g, Fat 54 g, SaturatedFat 35 g, TransFat 1 g, Cholesterol 92 mg, Sodium 1687 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 15 g, ServingSize 1 serving
SMOTHERED CHICKEN BREASTS
Topped with bacon, caramelized onions, and zippy shredded cheese, this recipe comes together in no time. Plus, it cooks in one skillet, so it's easy to clean up.
Provided by Brent BeSaw
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Sprinkle chicken with salt and lemon-pepper.
- Heat oil in a large skillet over medium heat; cook the chicken breasts in hot oil until no longer pink in the center and the juices run clear, 13 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove and keep warm.
- Place bacon in large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; reserve 2 tablespoons drippings. Cook and stir onion and brown sugar in reserved drippings until onion is golden, about 5 minutes.
- Place two bacon strips on each chicken breast half; top with caramelized onions and sprinkle with Colby-Monterey Jack cheese.
Nutrition Facts : Calories 431.1 calories, Carbohydrate 16.9 g, Cholesterol 124.5 mg, Fat 20.1 g, Fiber 0.5 g, Protein 44 g, SaturatedFat 7.9 g, Sodium 809 mg, Sugar 14.5 g
SLOW-COOKER SMOTHERED CHICKEN WITH BACON
Bring out the flavors of onions and center cut bacon with our savory Slow-Cooker Smothered Chicken recipe. This Slow-Cooker Smothered Chicken is served on top of tasty egg noodles for an extra dose of deliciousness. Plus, using the slow-cooker means it's super simple to prepare.
Provided by My Food and Family
Categories Home
Time 4h50m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Drain all but 2 Tbsp. drippings from skillet. Add onions to reserved drippings; cook 15 to 18 min. or until golden brown, stirring occasionally and adding flour, pepper and half the bacon to skillet for the last minute. Whisk in broth until blended. (Onion mixture will be thick.)
- Add chicken to slow cooker; cover with onion mixture. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours). About 15 min. before ready to serve, cook noodles as directed on package, omitting salt.
- Drain noodles; place on platter. Top with chicken, reserving onion mixture in slow cooker. Mix cream cheese spread, milk and garlic powder until blended. Add to onion mixture; mix well. Spoon over chicken; top with parsley and remaining bacon.
Nutrition Facts : Calories 360, Fat 17 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 160 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 30 g
SMOTHERED CHICKEN BREASTS
After trying a similar chicken dish in a restaurant, I decided to re-create it at home. Topped with bacon, caramelized onions and shredded cheese, this savory dish comes together in no time, and uses ingredients that I usually have on hand. And since it cooks in one skillet, it's a cinch to clean up! -Brenda Carpenter, Warrensburg, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle chicken with salt and lemon pepper. In a large skillet, heat oil over medium heat; cook chicken until a thermometer reads 165°, 6-8 minutes per side. Remove from pan; keep warm. , In same skillet, cook bacon over medium heat until crisp. Remove bacon to paper towels; pour off all but 2 tablespoons drippings., In drippings, saute onion with brown sugar over medium heat until tender and golden brown. Top chicken with bacon, onion mixture and cheese.
Nutrition Facts : Calories 560 calories, Fat 34g fat (12g saturated fat), Cholesterol 143mg cholesterol, Sodium 710mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 0 fiber), Protein 45g protein.
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