SMOTHERED CHICKEN RECIPE
Liven up your dinners with this delicious smothered chicken recipe. Coated in a creamy white wine, mushroom, bacon and cheese sauce, there's nothing boring about this recipe!
Provided by Becky Hardin
Categories Main Course
Time 30m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 953 kcal, Carbohydrate 34 g, Protein 69 g, Fat 58 g, SaturatedFat 30 g, TransFat 1 g, Cholesterol 293 mg, Sodium 1351 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
SMOTHERED WITH LOVE CHICKEN
This recipe by Edwina Gadsby, won the grand prize in the "Original" Louisiana Hot Sauce Black History Month Recipe Contest.
Provided by cookiedog
Categories Stew
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large ziplock plastic bag, combine flour, seasoned salt, pepper and garlic powder. Add chicken and toss to coat; shake off excess coating.
- Heat oil in a large skillet over medium-high heat. Add chicken; brown on both sides. Remove chicken from skillet and set aside. Pour off all but 2 tablespoons of oil from skillet.
- Add onion, mushrooms, bell pepper and garlic to skillet; cook until soft. Add sour cream, broth and hot sauce; mix well. Return chicken to skillet and smother with sauce. Bring to a simmer, cover, lower heat and simmer for 25-35 minutes, until chicken is cooked through.
SMOTHERED CHICKEN
Steps:
- Cut away excess skin and fat from chicken pieces. Rinse with cold water and set aside; do not pat dry.
- In a shallow bowl, stir together fry coating and 1 tablespoon chicken seasoning. Dredge chicken pieces in coating mixture; set aside.
- In a large straight-sided pan, heat 1/2-inch oil over medium-high heat. Oil is ready for frying when a drop of water splatters when dropped in.
- Fry coated chicken until golden brown, about 8 minutes per side. Remove chicken from pan and drain oil.
- In a medium bowl, stir together gravy, remaining chicken seasoning, and crushed garlic; set aside.
- Return chicken to pan over medium heat. Cover with gravy. Bring to a boil. Reduce heat, cover and simmer for 10 to 20 minutes or until completely done (no pink near the bone).
- Serve hot.
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 (USING LEFTOVER CHICKEN)
My family enjoys this quick meal. I have used chicken I had cooked and had in the freezer, chicken from a leftover whole chicken I cooked and chicken from a deli rotisserie. I have also used jarred gravy and leftover gravy. It's been good either way. We like it served over egg noodles.
Provided by bmcnichol
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 394.8, Fat 28.2, SaturatedFat 9.8, Cholesterol 102.1, Sodium 513.6, Carbohydrate 10.6, Fiber 1.7, Sugar 3.6, Protein 25.2
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