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