Thank you for giving the alternative cooking pan method. I love cast-iron, but can no longer lift such heavy pans. Those little Knorr things are great! You can also add one to your mashed potatoes when you are adding milk and other ingredients.
Jennifer On 4/28/15, Sugar via Cookinginthedark <[email protected]> wrote: > Smothered Chicken & Gravy FROM SOUTHERN LADYS RECIPES > > Smothered chicken takes on many forms depending on the cook, and his or her > interpretation of the dish. This is a "no fuss" version that I oven bake > in one of my favorite kitchen tools, my cast iron dutch oven. Not only > does > the food cook more evenly, but it actually tastes better when cooked in my > dutch oven. This is one of those meals that's a real family pleaser. You > can add a little cayenne pepper if you like to live on the edge...but, when > kids are involved, sometimes a simple dish packed with flavor is just what > the doctor ordered. The paprika adds a subtle smokiness, and a rich color > to the gravy. Serve this along with your favorite Southern sides, and it's > a meal worth sharing! > > > You'll need: > 2 Tbsp butter or margarine > 4 -5 boneless skinless chicken breasts > 1/2 cup seasoned flour [1/4 tsp each salt, white pepper, Paprika and black > pepper] > 1 medium sweet onion, thinly sliced > 1 10 3/4 oz. can cream of chicken with mushroom soup > 1 concentrated chicken stock [I used Knorr homestyle stock] > 1/2 cup water > 1/2 cup half & half > Seasonings: > 1 tsp poultry seasoning [I used Poultry Magic] > 1/2 tsp garlic powder > 1/2 tsp dried tarragon > salt & black pepper to taste > chopped Italian parsley > cayenne to taste [optional] > > Directions: > Preheat the oven to 325°F. In a dutch oven on the stove top melt 2 > tablespoons of butter or margarine over medium-high. While the butter is > melting, dust the chicken breasts with the seasoned flour. [tip: Season > lightly with salt the concentrated stock is packed with flavor. The salt > can be adjusted later.] > Brown the chicken for 1 minute on both sides. This will sear the flour and > seasonings onto the chicken. Arrange in the dutch oven or baking dish with > the thinly sliced onion on top Sprinkle with paprika. > > In a small mixing bowl, whisk together, 1 can of cream of chicken and > mushroom soup, the concentrated chicken stock, water, half & half, and > seasonings. > > Pour the "gravy" over the chicken and onions. > > Bake covered for 1 hr 15 minutes. Remove the lid and test the chicken > with > a fork to be certain it is cooked through. The chicken pieces I prepared > were thick and they were perfectly cooked in this amount of time. The > cooking time may need to be adjusted depending on the thickness of the > chicken breasts you use. Give the gravy a good stir before serving. > Serve > hot with dressing, rice, pasta, mashed potatoes or any of your favorite > sides. Yield: 4 servings > > Cook's note: > If you don't have a dutch oven, you can still enjoy this dish. Brown the > chicken on the stove top and place into a covered dish to bake. > The Knorr homestyle stock comes in packs of 4 tiny containers and it's > located in the soup section of the grocery store. [You'll only need one to > flavor this dish] > > "So don't worry about tomorrow, for tomorrow will bring its own worries. > Today's trouble is enough for today." > ~Matt. 6:34-Sugar > > > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
