SOUL SMOTHERED CHICKEN
You can't just go to any restaurant and get smothered chicken like you would if you went down to the urban neighborhoods in Houston. This meal of browned chicken in a savory chicken gravy sauce is best when served over a bed of white rice.
Provided by Veronica Rockett
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- Melt the butter in a large skillet over medium-high heat. Season chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge in 3/4 cup flour, place in the skillet, and brown on all sides. Set chicken aside, and drain skillet, reserving about 1 tablespoon butter.
- Reduce skillet heat to medium-low, and stir in onions, celery, garlic, and carrots. Cook 5 minutes, until tender. Stir in the flour, and cook 5 minutes more. Pour in the chicken broth, season with cayenne pepper, and remaining salt and pepper. Bring to a boil, and reduce heat to low.
- Return chicken to the skillet, cover, and continue cooking 30 minutes, until chicken juices run clear and gravy has thickened.
Nutrition Facts : Calories 371.9 calories, Carbohydrate 21.7 g, Cholesterol 78.9 mg, Fat 23.1 g, Fiber 2.7 g, Protein 19 g, SaturatedFat 10.3 g, Sodium 1471.3 mg, Sugar 5 g
AWESOME SMOTHERED CHICKEN
Robyn was accurate in naming this chicken recipe - it really is awesome! The flavor of all the fresh veggies cooked down with the chicken is fantastic. Melting your favorite cheese just brings this to a whole new level. We used pepper jack and loved the spice. But use your favorite. A great low-carb way to prepare a plain chicken...
Provided by Robyn Bruce
Categories Chicken
Time 50m
Number Of Ingredients 8
Steps:
- 1. Put a few tablespoons cooking oil (I use canola) and a couple of tablespoons butter into a skillet. Sauté the mushrooms, green pepper, onion, and garlic in butter/oil mixture until tender.
- 2. Flatten the chicken, if desired; sprinkle with desired seasonings.
- 3. Place the chicken into the pan.
- 4. Cover with the vegetables and let simmer until chicken is cooked through.
- 5. Note: You can also remove the vegetables while you're cooking the chicken and then when chicken is done, simply throw everything back onto the tops of chicken breasts. The choice is yours.
- 6. Add shredded cheese or large slices of cheese.
- 7. Cover with lid just long enough to melt cheese down through the vegetables and onto the chicken. (My favorite cheese to use is the pepper jack... mmm!)
- 8. Makes 6 servings. Do not freeze.
- 9. Serve with your favorite sides. Hint: To make this a little less fattening, try grilling your chicken on the outdoor grill and saute your vegetables in fry pan on top of stove as in recipe. Then continue with rest of recipe.
SMOTHERED CHICKEN
You can't go wrong when serving this speedy skillet creation. Top tender chicken breasts with mushrooms, bacon, green onions and cheese for a swift and savory sensation that's sure to become a family favorite. -Penny Walton, Westerville, Ohio
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Pound chicken breasts to 1/4-in. thickness. Sprinkle with seasonings., In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat; saute mushrooms until tender, 2-3 minutes. Remove from pan., In same pan, cook chicken in remaining oil until bottom is browned, about 4 minutes. Turn chicken; top with mushrooms and remaining ingredients. Cook, covered, until chicken is no longer pink, 4-5 minutes.
Nutrition Facts : Calories 363 calories, Fat 21g fat (7g saturated fat), Cholesterol 116mg cholesterol, Sodium 555mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 40g protein.
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.
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.;
SMOTHERED HOME-STYLE CHICKEN
I like to serve this fantastic family-style chicken over aromatic basmati rice sauteed in butter for about a minute, then cooked in chicken stock and water. -Billy Hensley, Temperance, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 15
Steps:
- In a large resealable plastic bag, combine flour, salt, garlic powder, Cajun seasoning and pepper. Add chicken thighs, one at a time, and shake to coat. In a large skillet, brown chicken in 2 tablespoons oil in batches. Remove and keep warm., In same skillet, saute carrots, onion and green pepper in remaining oil until tender. Add garlic; cook 1 minute. Add wine, stirring to loosen browned bits from pan. Stir in soup and broth., Return chicken to skillet. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until a thermometer reads 165°. Serve with rice.
Nutrition Facts : Calories 341 calories, Fat 20g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 905mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein.
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