Smothered Chicken

smothered-chicken

Smothered Chicken is an old Southern favorite, often served with rice.  The tender chicken and smooth sauce is also a wonderful with mashed or baked potatoes.  Add some wilted greens or green peas and a salad for a hearty meal.  We had this a few days ago on a cold, wet night – perfect for warming body and spirit!  Sprinkle sauce with your favorite dried herbs for seasoning if you like, but be sure to brown the chicken first. I brown the chicken in an iron skillet, lift it into a baking dish, and make the gravy or sauce in the same skillet.

Smothered Chicken

4 Boneless, skinless chicken breasts, or 2 thighs per person.

Flour

Salt and Pepper

Cooking oil for a level of about 1/2 inch in the frying pan.

2 cups of sauce

Preheat oven to 350 degrees. Wash and pat dry chicken and dust with flour, salt, and pepper. Fry in hot oil in a heavy skillet until lightly browned on both sides.  Remove and place in baking pan.  Pour sauce over the chicken, cover, and bake for 1 hour, or until chicken is tender.

Sauce or Gravy for Smothered Chicken

3 Tablespoons butter

4 Tablespoons flour

2 cups chicken stock

1/2 cup heavy cream

Salt and Pepper to taste

 

Roasted Lemon Chicken

lemonchicken1I love cooking in my iron skillet, flavoring with herbs and lemon, and easy entrees, so this is a new favorite. Served with a mixture of white, brown, and wild rice and a pan of roasted brussel sprouts with apples and pecans, everyone at our table gave it a thumbs up!  This is my version of Ina Garten’s recipe.

Roasted Lemon Chicken

1 teaspoon thyme (I used Penzey’s French Thyme)

 1 teaspoon sea salt

1 teaspoon freshly ground black pepper

1/3 cup good olive oil

2  lemons, 1 halved and sliced, the second lemon juiced

1 onion, sliced

2 garlic cloves, minced

4 boneless, skinless chicken breasts

½ cup dry white wine

Preheat the oven to 450 degrees.

Place the thyme, 1 teaspoon salt,  1 teaspoon pepper and 1/3 cup olive oil  into a small bowl and set aside.

Put the lemon slices in a 12-inch cast-iron skillet and scatter the onion and garlic over lemons. Place the chicken on top and rub with about half the herb mixture. Turn chicken breasts over, pat dry with paper towel. and rub with the rest of the oil and herb mixture.

Roast the chicken for 30 minutes. Pour the wine into the pan at edges of chicken and roast for another 15 minutes. Cover skillet tightly with aluminum foil, and allow to rest for about 10 minutes Serve hot with the pan juices, lemon, and onion.

lemonchicken2

 

Alice Springs Chicken

 AliceSpringsChickenIf you have visited an Outback Restaurant, you probably have seen Alice Springs Chicken on their menu.  On our occasional visits to Outback, we usually order beef, so I have never eaten this dish there, but there are dozens of copycat recipes online. This is my version, voted “please make this again soon” by my family.  I use a downloaded image because this was one of those meals served immediately. It looked and smelled so good, we only took time to say Thank you God for our family and food and listen for 2-year-old Nora’s hearty “Maymen!” before enjoying.
Alice Springs Chicken
4-5 boneless chicken breasts
1/2 cup mustard
1/4 cup mayonnaise
2 Tablespoons dried onion flakes
6 slices bacon
1/3 cup honey
2 cups sliced  Baby Bella mushrooms
2 cups shredded cheddar
salt and pepper to taste

 Sprinkle chicken breasts with sea salt and pepper. Cook bacon until crisp, remove and set aside. Do not discard grease. Brown chicken in the bacon grease for 3 to 5 minutes per side. Place chicken in a 9″ x 13″ casserole dish or pan.

In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes.

Spread Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.

Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.

 

Creamy Chicken Tetrazzini

CreamyChickenTetrazinni

Every cookbook has its own version of this dish.  Our own favorite through the years was a recipe given to us by Jean McGuire, who was our back door neighbor when we lived near San Antonio in Kirby, Texas, in 1966. This version is also a keeper.  This is a great dish to make when you have leftover rotisserie chicken and pasta.

Creamy Chicken Tetrazzini

3 large chicken breast halves, cooked

1 teaspoon salt

1 teaspoon pepper

about 4 cups cooked spaghetti (half a pound  uncooked)

1 cup sliced fresh mushrooms (may use canned, sliced)

1/2 large green pepper, chopped

1/2 large red pepper, chopped

1 onion, choppped

1/4 cup butter, melted

1/4 cup flour

2 cloves garlic, minced

1 cup half and half

1 can cream of mushroom with roasted garlic soup

2 cups shredded cheddar cheese

1/4 cup sherry

3/4 cup sliced almonds

paprika

Preheat oven to 350 degrees. Cook chicken and pasta and drain. (I use rotisserie chicken and leftover spaghetti noodles when possible, but if you are using raw chicken and uncooked pasta, you can cook those while you assemble and prep the other ingredients.

Spray a large baking dish with cooking spray and set aside.  Shred chicken.  Saute mushrooms, pepper, garlic, and onion in butter in a large sautee pan.  Stir in flour, salt and pepper, stirring constantly.  Cook for one minute, stirring gently. Add shredded chicken, half and half, mushroom soup, cheese, and sherry.  Mix well.  Spoon mixture into prepared baking dish and bake 25 minutes.  Scatter almonds on top and continue baking for 5-10 minutes longerl

 

 

Chicken Nogales

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Perhaps my favorite chicken entrée ever, Chicken Nogales is our version of a recipe given to me while we lived in Jakarta, Indonesia by my friend Barbara. I made it many times while we lived there, and have made it often ever since, so that means for about 30 years, family and guests alike have enjoyed it. It is nutritious, delicious, and is a beautiful, colorful platter to set on your table. Serve with rice and black beans and hot tortillas if you wish.

Chicken Nogales

6 boneless, skinless chicken breast halves

2 eggs

2 cloves garlic, minced

1/3 cup green salsa (I have substituted red with equal success)

1 1/2 cup fine dry bread crumbs

2 teaspoons chili powder

2 teaspoons cumin

1/2 teaspoon ground oregano

6 Tablespoons butter

1 large ripe avocado

5-6 cups shredded Romaine lettuce

1 cup sour cream (may use yogurt)

1 bunch green onions, sliced, including tops

18 cherry tomatoes (may use large tomatoes, chopped)

3 limes, cut into quarters

Preheat oven to 375 degrees. Rinse chicken and pat dry.Set aside. In a shallow bowl, beat together eggs, garlic, and salsa.. In another shallow bowl, combine bread crumbs, chili powder, cumin, and oregano.

Dip each chicken piece in egg mixture; drain briefly, then coat with crumb mixture. Shake off excess. In a rimmed, parchment-lined 15-inch baking pan, melt butter in  oven. Add chicken; turn to coat with butter. Bake,  uncovered, until meat in thickest part is no longer pink when slashed (30 to 35 minutes)..

While chicken is baking, pit, peel, and slice avocado. Arrange chicken on a bed of shredded lettuce on a serving platter and top each piece with a dollop of sour cream..
Garnish with avocado, onions, tomatoes, and lime slices.  Offer extra sour cream and salsa at the table.  Makes 6 servings.