Shalia Thompson. Main Course. January 20th , 2021.
After watching anita baker prepare her smothered chicken on oprah, i decided to try hers. Tender chicken smothered in a creamy homemade onion and garlic gravy. A soul food that looks delicious and has a unique, excellent flavor. When the pan is hot, add the chicken and sear both sides until browned. Transfer to a plate and set. My smothered chicken recipe is determined to be your new favorite meal. The one you crave for its. The flavor of all the fresh veggies cooked down with the chicken is fantastic. Smothered chicken and gravy entree southern. Cover chicken with yellow and green onions.
Easy, one pan smothered chicken is a quick southern recipe featuring seared and baked chicken thighs drizzled in brown gravy. If you love stuffed chicken breasts, you’ll love this easier smothered version of the stuffed chicken. Season chicken all over with salt and pepper, then dredge each piece in flour mixture until lightly coated. Seasoned with spices and baked to perfection in a delicious cream sauce. Corn starch, seasoning, chicken breasts. To start, we’re going to season up some. Wash and pat dry chicken. Cut into pieces and put in a bowl with lemon juice and water to cover. Season chicken with salt, pepper & garlic. Place pieces skin side down, one layer deep in a shallow baking pan lined with foil.
This Smothered Chicken Recipe Is Made With Juicy Fried Chicken Breasts Tossed In A Flavorful Gravy With Crispy Bacon. It's Truly A Restaurant Worthy Meal Right At Home!.
5 strips thick cut bacon
2 large boneless skinless chicken breasts
1/2 cup Vegetable oil (for frying.)
3/4 cup all-purpose flour
¼ cup breadcrumbs (plain or Italian)
1 teaspoon seasoned salt
¾ teaspoon black pepper
4 Tablespoons Butter
4 Tablespoons Flour
2 cups chicken broth
1 beef bouillon cube or 1 tsp better than bouillon
1/3 cup half and half
1 teaspoon low sodium soy sauce (can sub Worcestershire sauce)
1 teaspoon onion powder
1 teaspoon garlic powder
¼ teaspoon dried thyme
¼ teaspoon dried rosemary
¼ teaspoon dried sage
Prework: Add chicken dredge ingredients to a large plate and toss to combine. Set aside. Measure out gravy ingredients prior to beginning.
Cook the Bacon: Fry bacon over medium-low heat until crispy on both sides. Remove from pan and pour grease into a heat-safe bowl. Reserve 2-4 Tablespoons of clear bacon drippings. Wipe the pan clean.
Slice & Pound the Chicken: While the bacon cooks, slice each chicken breast in half lengthwise to create 2 thinner slices. Place saran wrap over them and use a meat tenderizer to pound them to about 3/4 inches thick. This gives them a little more texture for the flour dredge to hold on to. They’ll plump up more when cooked.
Coat the Chicken: Wipe the chicken dry and coat generously in the flour mixture, get in every nook and cranny.
Sear the Chicken: Add the reserved bacon drippings to the clean pan and enough vegetable oil to cover the chicken by half. Heat over medium-high heat. Once heated and glistening, add the chicken. Fry 2 at a time for about 5 minutes per side, until they have a nice golden sear. Set aside on a plate.
Drain the oil: Remove the oil from the pot and use a paper towel to remove any black spots from the pan, but leave any brown remnants. This is called ‘fond’ and will give the gravy a nice flavor.
Make the Roux: Melt the butter over medium heat and use a silicone spatula to “clean” the bottom of the pan. Sprinkle the flour gradually, whisking continuously, until a paste forms.
Add the Broth and Half and Half: Add the liquid in small increments, whisking constantly. It will thicken up in between each splash of liquid. If you add it all at once, you’ll “break” the roux and it won’t be thick.
Add remaining gravy ingredients: Slowly add the beef bouillon, soy sauce, and seasonings.
Bring to a gentle boil, then reduce to a simmer.
Add the chicken back to the pan along with any juice from the plate.
Chop up the bacon and add it to the top of the chicken.
Cover partially and cook over low heat for 10-15 minutes. The internal temperature of the chicken should reach 165 degrees prior to serving.
Garnish with parsley and serve with mashed potatoes.
Dribble the melted butter over the chicken, distributing well. Smothered chicken features a fried chicken breast as its base. It is also known for the rich creamy gravy that covers it. As opposed to brown gravy that is made from meat drippings, this sort of gravy. So i whipped up one of my family favs, smothered chicken. And the best part about this recipe is that it’s. Our most trusted smothered chicken recipes. This is the easiest pressure cooker or slow cooker recipe you will ever make. The special prizes for mastering this recipe are the orange armwarmers (hd). Mix mushroom gravy and milk in small bowl.
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