Sams Club Smothered Chicken In Cream Gravy Recipes

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.

Steps:

• 1. Using the pre cooked Rotisserie Chicken and the bagged croutons made this a quick yet tasty meal idea. A large bag of croutons usually COST A LOT LESS than a bag of stuffing, and you can add your own spices to it. Preheat the oven to 350 degrees F.
• 2. Chop celery, bell pepper, onions and mince garlic.
• 3. Add butter and veggies to large skillet and sauté until veggies are tender and translucent. In the meantime cut the chicken into 8 pieces with a sharp knife.( I will post a picture of how this is done next time) I forgot to take the pictures of this as I went along. SORRY
• 4. Measure out croutons and add to a large bowl.
• 5. Add about 1 1/2 cups of chicken broth over croutons to soften up just a bit. Add the sautéed vegetables. Stir to mix.
• 6. Empty each of the cans of soup into a medium size bowl.NOTE I AM USING THE OFF BRAND OF SOUPS, BECAUSE USUALLY WHEN MIXED WITH OTHER INGREDIENTS IT DOESN'T MATTER AS MUCH ABOUT THE BRAND & I can save some money.
• 7. Add the 4 eggs and beat to blend the mixture together. THIS MIXTURE IS GOING TO MAKE YOUR STUFFING/DRESSING NICE AND MOIST, & NOT DRY.
• 8. Now pour soup mixture over the croutons, add the sage, then stir to blend together. I didn't need the extra can of soup I showed in the picture above.
• 9. Spray a 9X13X2 inch pan with cooking spray. Pour in the stuffing/dressing mixture. THEN PLACE the chicken parts on top of the dressing. Spray chicken pieces with non stick cooking spray,[I USED BUTTER FLAVORED COOKING SPRAY] THIS HELPS TO CRISP UP THE OUTER SKIN OF THE CHICKEN AS IT BAKES.
• 10. BAKE IN PREHEATED 350 DEGREE F. OVEN FOR 45 MINUTES TO 1 HOUR, or until stuffing is hot and bubbly and chicken is heated through.
• 11. Serve with your favorite sides and enjoy.
• 12. Instead of adding the whole pieces of chicken on top of the stuffing this time, I DEBONED THE CHICKEN and added all of the big chunky pieces inside the stuffing, and it worked out just great. This is a picture of what it looked like.

Steps:

• Heat the oven to 350 degrees F. Combine the flour, onion powder, paprika and cayenne pepper in a shallow dish. Season with salt and black pepper and stir to combine.
• Heat the oil in a large ovenproof skillet over medium-high heat until shimmering. Pat the chicken dry and place in the flour-spice mixture, turning to dust on both sides. Shake off the excess. Add the coated chicken to the hot oil and sear until brown, 1 to 2 minutes per side. Remove to a plate.
• Add the onions to the oil remaining in the skillet and reduce the heat to medium. Season the onions with salt and black pepper. Cook, stirring occasionally, until the onions are golden brown, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds.
• Tip the remaining flour mixture into the onions and stir to coat and combine. Stir in the warmed chicken stock and increase the heat to medium high. Bring to a boil. Reduce the heat until the mixture simmers. Add the reserved chicken with any accumulated juices, nestling it into the onions, and the thyme and bay leaf. Transfer the skillet to the oven and cook until the juices of the chicken run clear when pierced with a knife and the temperature reads 165 degrees F when measured with an instant-read thermometer, about 30 minutes. Taste and adjust the seasoning with salt and black pepper. Discard the thyme sprigs and bay leaf. Serve the chicken immediately.

Steps:

• Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the flour in a large bowl. Roll the chicken in the flour to coat, shaking off excess flour. Transfer 3 tablespoons of the flour to a medium bowl and set aside.
• In a large skillet, heat the oil over medium-high heat. Add the chicken and cook, turning halfway during cooking, until golden brown, about 10 minutes. Transfer to a plate and set aside.
• Pour off all but 3 tablespoons of the oil from the skillet. Reduce the heat to medium. Add the onions, celery, and garlic and cook, stirring often, until tender, about 5 minutes. Sprinkle with the reserved flour and stir well. Gradually stir in the broth and bring to a simmer.
• Return the chicken to the skillet. Reduce the heat to low. Cover and simmer, stirring occasionally, until the chicken is cooked through and shows no sign of pink when pierced at the bone, about 35 minutes. Transfer the chicken to a deep platter and cover with foil to keep warm. Bring the sauce to a boil over high heat and cook, stirring often, until thickened, about 5 minutes. Season the gravy with salt and pepper and pour over the chicken. Serve hot.

Steps:

• 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.
• Melt butter in heavy large skillet over medium-high heat.
• Add chicken to skillet.
• Saute until brown, about 4 minutes per side.
• Transfer chicken to plate.
• Add mushrooms, onion, and remaining 1 teaspoon thyme to skillet.
• Saute until mushrooms are brown, about 5 minutes.
• 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.