SMOTHERED CHICKEN WITH RICE
This is definitely one of my favorite recipes to prepare for my family! Everyone loves it, and it's so easy to throw together! ***Disclaimer - 99% of the dishes represented by the photographs are shot with a Pro SLR camera and owned by me. The appearance of the dishes are an accurate result of my recipes, and are usually taken...
Provided by Megan Flores
Categories Other Main Dishes
Time 1h30m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350F.
- 2. Prepare rice according to package, enough to cover the entire bottom of a deep 9x13 glass baking dish (3 servings).
- 3. In the meantime, in a large skillet heat enough Olive Oil to cover the bottom..coat chicken thighs on both sides with Olive oil as well. Use desired amounts of salt, pepper and garlic powder to flavor.
- 4. When the Olive Oil is hot, turn heat down to medium to medium-high and add minced garlic to the oil. Let Garlic sauté in the oil for about 1 min, then add Chicken..skin down in the pan.
- 5. Brown for 15 minutes each side until chicken is golden brown (this locks the flavor into the chicken itself).
- 6. While chicken is cooking, prepare Cream of Mushroom soup by adding 2-3 cans to a bowl, 1 1/2 cups milk, salt/pepper to taste , garlic powder, 1 tsp minced garlic and finally sliced fresh mushrooms.
- 7. With a paper towel, brush a small amount of Olive oil around the bottom and sides of the baking dish...add rice and spread out to cover the bottom..add chicken to the baking dish on top of the rice and pour sauce mixture over all.
- 8. Cover with foil and cook for about 45-50 minutes...uncover, and cook for an additional 20 minutes.
- 9. I like to make fresh rolls with it..sometimes I'll make my own from scratch, and sometimes I'll buy that Rhodes frozen white roll dough and let it rise all day... A fresh roll with butter really just completes the dish!
- 10. Serves 4-8 depending on the household appetite!
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
SMOTHERED CHICKEN WITH GRAVY AND RICE
ABSOLUTELY DELICIOUS! Your family will kiss the cook for this dish! This dish makes very good gravy. Easy and Simple! Just add a vegetable and you have your entire meal.
Provided by Seasoned Cook
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken breasts in a baking dish. Sprinkle with Ms. Dash, salt and pepper.
- Mix cream of mushroom soup and sour cream. Pour over chicken breasts.
- Bake covered in a 350 degree oven for 45 minutes. Remove and place on onion rings. Bake uncovered for 15 minutes.
- Serve chicken breasts and gravy over cooked rice. Makes a pretty dish.
- ENJOY!
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 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.
SMOTHERED CHICKEN
Provided by Eric Asimov
Categories dinner, main course
Time 45m
Yield One serving, plus leftovers
Number Of Ingredients 13
Steps:
- Wash and dry the chicken pieces. Dredge in flour, and salt and pepper to taste.
- Preheat oven to 400 degrees.
- Heat oil in a large frying pan. Over medium-high heat, brown the chicken, turning when needed, about 10 minutes total. As it is browning, chop onion, celery and carrot, and mince garlic. When chicken is done, transfer it to a casserole.
- Saute the garlic in the pan. Add onion, celery and carrot pieces. Stir frequently until they soften, about 5 minutes. Pour in chicken broth and, while stirring, bring to a boil. Let simmer for 2 to 3 minutes.
- Pour the sauce over the chicken, and add tarragon and bay leaf. Cover; cook in oven about 15 to 20 minutes.
- While the chicken is cooking, slice the mushrooms. Add to the casserole after it has cooked 15 to 20 minutes. Cook for 10 minutes more or until tender. Remove bay leaf. Sprinkle parsley over the chicken, adjust the seasonings and serve with rice, couscous or stuffing.
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.
SMOTHERED CHICKEN AND RICE
Enjoy Smothered Chicken and Rice that you can make part of a healthy eating plan. Featuring bacon, carrots and Neufchatel cheese-based sauce, you will love Smothered Chicken and Rice.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook and stir bacon in large nonstick skillet on medium heat until crisp. Use slotted spoon to remove bacon from skillet; drain on paper towels. Discard drippings from skillet.
- Add chicken to skillet; cook 5 to 6 min. on each side or until golden brown on both sides and done (165ºF). Transfer chicken to plate; cover to keep warm. Add vegetables and 1/2 cup broth to skillet; cover and simmer 10 min. or until vegetables are tender.
- Stir in remaining broth and Neufchatel; cook, uncovered, 2 min. or until Neufchatel is melted and sauce is thickened, stirring frequently. Return chicken to skillet; cook 2 min. or until heated through.
- Spoon rice onto serving plate; top with chicken, sauce and bacon.
Nutrition Facts : Calories 420, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 85 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 33 g
SMOTHERED CHICKEN WITH BROWN RICE
Chicken breasts are skillet-simmered with a blend of Neufchatel cheese and chicken broth in this deliciously bacony dish served over brown rice.
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Cook and stir bacon in large nonstick skillet on medium heat 5 min. or until crisp. Remove bacon from skillet; drain on paper towels. Discard drippings from skillet. Add chicken, cook 1 to 2 min. on each side or until browned; cover. Cook 8 min. or until chicken is done (165ºF). Transfer chicken to plate; cover to keep warm.
- Add onions to skillet; cook 5 min. or until tender. Stir in carrots and 3/4 cup broth; cover. Simmer 10 min. or until vegetables are tender. Reserve 1/3 cup vegetables.
- Place remaining broth, reserved 1/3 cup vegetables and Neufchatel in blender; blend until smooth. Add sauce and reserved chicken to vegetables in skillet; cover. Cook 2 min. or until heated through. Spoon rice onto serving plate; top with chicken mixture, sauce and bacon.
Nutrition Facts : Calories 390, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 530 mg, Carbohydrate 36 g, Fiber 5 g, Sugar 10 g, Protein 34 g
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