Ooh So Good Smothered Chicken Recipes

SOUL SMOTHERED CHICKEN

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.

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.;

OH-SO-GOOD CHICKEN

Steps:

• In a skillet, heat oil over medium heat. Saute mushrooms.
• Combine mushrooms, sour cream, cheese, salsa, rice, and chicken. Place in a greased casserole dish.
• Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes.

SMOTHERED HOME-STYLE CHICKEN

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.

OH SO GOOD CHICKEN

Steps:

• Place chicken in greased casserole dish.
• Mix all the ingredients and pour over chicken.
• Bake covered 1 1/2 hours at 375* or until tender.
• The last 20 to 25 minutes you can remove cover if you want the chicken to brown.

ANITA BAKER'S SMOTHERED CHICKEN

Steps:

• Heat olive oil and 1 tablespoon butter in a large heavy skillet set over medium heat. Season chicken with salt and pepper, rubbing it into the skin. Add chicken, skin-side down; cook, turning once, until well browned. Remove, and set aside.
• Melt remaining 4 tablespoons butter in the same skillet. Sprinkle in flour, and cook, whisking constantly, until golden brown. Add onion, and cook until softened, about 2 minutes. Whisk in chicken broth; bring to a boil. Return chicken to skillet. Cook, partially covered, until chicken is cooked through and sauce has thickened. Transfer to a serving platter; garnish with parsley. Serve immediately.

OOH SO GOOD SMOTHERED CHICKEN

Steps:

• Heat 3 tbsp oil in skillet on medium-high heat. Season chicken breast with 1 tsp salt and 1/2 tsp ground black pepper. Cook chicken in skillet. Brown all sides then set aside.
• In a large skillet, heat butter and olive oil on medium-low heat. Saute garlic and onion until tender. Add bell pepper, carrots, celery, and mushrooms. Cook about 5 minutes.
• Stir in flour. Add chicken broth, soy sauce, garlic powder, basil, and cayenne pepper. Mix thoroughly. Bring to a boil and reduce heat to low.
• Add chicken, cover, and continue cooking for 30 minutes, until chicken juices run clear and gravy has thickened. Salt and pepper to taste.