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.;
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.
SMOTHERED CHICKEN
Make and share this Smothered Chicken recipe from Food.com.
Provided by loof751
Categories Chicken Breast
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place chicken breasts in a baking dish.
- Sprinkle with garlic powder, salt, and pepper.
- Mix soup and sour cream well and pour over chicken.
- Top with onion rings.
- Bake at 350 degrees Fahrenheit for 1 hour.
Nutrition Facts : Calories 380, Fat 20.6, SaturatedFat 8.9, Cholesterol 144.4, Sodium 751.2, Carbohydrate 7, Fiber 0.1, Sugar 3.1, Protein 40.1
SYLVIA'S SUNDAY ROAST CHICKEN
Make and share this Sylvia's Sunday Roast Chicken recipe from Food.com.
Provided by Oolala
Categories Whole Chicken
Time 2h8m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Rinse chicken thoroughly and pat dry.
- In a small bowl, stir together salt, pepper, and poultry seasoning.
- Sprinkle the mixture over the chicken, inside and out.
- Let stand at room temperature for 30 minutes or even better, overnight in the refrigerator.
- Rub the chicken inside and out with the softened butter.
- Place chicken, breast side down, in a roasting pan.
- Bake for 1 hour.
- Turn the chicken to breast side up and bake for 45 minutes to 1 hour longer or until juices run clean when pricked with a fork between the leg and the thigh.
Nutrition Facts : Calories 740.2, Fat 58.1, SaturatedFat 20.6, Cholesterol 244.4, Sodium 2045.1, Carbohydrate 1.3, Fiber 0.3, Sugar 0.1, Protein 50.5
SYLVIA'S SOUTHERN FRIED CHICKEN
Who needs eleven herbs and spices?! This delicious pan-fried chicken comes from "Sylvia's Family Soul Food Cookbook" by Sylvia Woods. It's best to season the chicken overnight, but 20 minutes will do. The seasonings are delicious but don't overpower the meat itself, and it's just as good cold! Try it! I've included overnight seasoning in the prep time, but it could actually be as little as 20 minutes. I'm also allowing a little extra time for the frying because not all pieces cook in the same amount of time.
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 8h30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In plastic bag, combine salt, 1 teaspoon of the black pepper, and the garlic powder.
- Sprinkle over the chicken and let stand at least 20 minutes (but overnight in the refrigerator is better).
- Place flour, the remaining 1/4 tsp. black pepper and paprika in a plastic bag.
- Add the seasoned chicken and shake until each piece is covered with flour.
- In a large skillet, heat oil over high heat, add chicken pieces and reduce heat to medium.
- Cook for 7 to 10 minutes or until chicken is nicely browned on the bottom.
- Turn and cook on the other side for another 7 to 10 minutes or until chicken is cooked through.
- Remove from skillet and drain on paper towels before serving.
Nutrition Facts : Calories 813.8, Fat 50.5, SaturatedFat 12.3, Cholesterol 181.1, Sodium 1042.5, Carbohydrate 36.6, Fiber 1.6, Sugar 0.2, Protein 49.9
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
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