Smothered With Love Chicken Recipes

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SMOTHERED CHICKEN RECIPE



Smothered Chicken Recipe image

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

¼ cup salted butter
4 medium sized chicken breasts
¼ teaspoon sea salt
¼ teaspoon black pepper
1 cup all-purpose flour
¼ garlic powder
½ teaspoon dried oregano
½ teaspoon dried thyme
¼ teaspoon all spice
½ cup bacon (crumbled)
1 cup heavy cream
1 cup chicken broth
¼ cup white cooking wine
1 cup parmesan cheese (shredded)
1 medium onion (diced)
16 ounces fresh mushrooms (sliced)
Fresh parsley for garnish

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



Smothered With Love Chicken image

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

1/2 cup all-purpose flour
2 teaspoons seasoning salt
2 teaspoons pepper
1 teaspoon garlic powder
4 chicken breast halves
1/4 cup vegetable oil
1 small onion, diced
1 cup assorted mushroom, stemmed and sliced
1/4 cup finely diced red bell pepper
2 teaspoons minced garlic
1 cup sour cream
1/2 cup chicken broth
2 teaspoons original louisiana hot sauce

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



Smothered Chicken image

Provided by Sandra Lee

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 6

3 1/2 pounds whole cut-up chicken
2 (5-ounce) packets chicken fry coating (recommended: Dixie Fry)
2 tablespoons salt-free chicken seasoning, divided (recommended: McCormick Grill Mates)
Canola oil, for frying
2 (12-ounce) jars roasted chicken gravy (recommended: Franco American)
1 teaspoon crushed garlic

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



Smothered Home-Style Chicken image

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

1/3 cup all-purpose flour
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon Cajun seasoning
1 teaspoon pepper
5 boneless skinless chicken thighs (about 1-1/2 pounds)
3 tablespoons olive oil, divided
2 medium carrots, chopped
1 small onion, chopped
1/2 cup chopped green pepper
2 garlic cloves, minced
1/2 cup white wine or chicken broth
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup chicken broth
Hot cooked rice

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)



Smothered Chicken (Using Leftover Chicken) image

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

2 tablespoons butter
1 cup sliced onion
8 ounces sliced fresh mushrooms
1 (12 ounce) jar chicken gravy
1 -1 1/2 lb cooked leftover chicken
1 tablespoon parsley

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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