Smothered Chicken Using Leftover Chicken Recipes

SMOTHERED CHICKEN RECIPE

Steps:

• Over medium heat, melt butter in a large pan.
• Season Chicken with salt and pepper.
• In a shallow bowl combine flour, garlic powder, oregano, thyme and all spice. Reserve 2 Tablespoons of the flour mixture for later. Dredge chicken through mixture then add to prepared pan.
• Brown chicken for 6 minutes per side. Transfer chicken to plate and set aside.
• Whisk in reserved flour.
• Then add crumbled bacon, heavy cream, broth, wine and parmesan cheese. Stir to combine. Cook one minute until it begins to thicken,
• Add mushrooms and onions to the pan and cook 3 minutes or until tender.
• Reduce heat to medium low, add chicken breasts back to the pan and simmer covered for 20 minutes.

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.

SMOTHERED CHICKEN (USING LEFTOVER CHICKEN)

Steps:

• Melt butter in a skillet.
• Add onion and mushrooms and cook until onions are tender.
• Add gravy.
• Add chicken and mix into the sauce.
• Cover and cook until chicken is heated through.
• Top with 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.;

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:

• 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.

SMOTHERED CHICKEN SOUTHERN STYLE

Steps:

• Sprinkle chicken on both sides with saltand pepper.
• Fold wings underneath to secure them.
• Melt butter in a cast-iron skillet large.
• enough to hold the flattened chicken comfortably.
• Put chicken in,skin-side down, cover chicken firmly with a plate and put about 5 lbs of weight on top of the plate.
• Cook over low heat until skin is nicely browned, about 25 minutes.
• Turn chicken skin-side up, replace weight, cook about 15 more minutes.
• Remove chicken and pour off fat, reserving 2 Tbsp.
• Add flour to fat and whisk.
• Gradually add chicken broth and cook until thickened.
• Return chicken (skin-side up), add salt and pepper, replace plate and weight, and continue cooking over low heat about 30 minutes, or until chicken is exceptionally tender.
• Spoon the gravy over the chicken, cut into serving pieces, and serve with fluffy rice.