SMOTHERED CHICKEN WITH GRAVY AND RICE
ABSOLUTELY DELICIOUS! Your family will kiss the cook for this dish! This dish makes very good gravy. Easy and Simple! Just add a vegetable and you have your entire meal.
Provided by Seasoned Cook
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken breasts in a baking dish. Sprinkle with Ms. Dash, salt and pepper.
- Mix cream of mushroom soup and sour cream. Pour over chicken breasts.
- Bake covered in a 350 degree oven for 45 minutes. Remove and place on onion rings. Bake uncovered for 15 minutes.
- Serve chicken breasts and gravy over cooked rice. Makes a pretty dish.
- ENJOY!
GRANDMA CHICKEN (CHICKEN AND GRAVY)
This recipe was handed down from my Grandma. Every time I make it, I remember her. This is fantastic served over sticky white rice. It also freezes beautifully and can easily be sized up or down to suit your needs.
Provided by Bling Lady
Categories Chicken Breast
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine flour and pepper in a ziplock bag.
- Cut chicken into bite sized pieces and add to flour mixture.
- After all chicken is in the bag, close bag and shake to coat chicken pieces.
- Melt butter in a large skillet over medium low heat.
- Slowly brown both sides of chicken in the melted butter. Note: If your skillet isn't large enough, you can do this in batches, it may require additional butter.
- Remove chicken and set aside in a baking dish.
- Cook onion in same pan until soft (if using onion powder, skip this step).
- Add a small amount (approximately 2-3 tablespoons) of the flour/pepper mixture to the water.
- Mix well.
- Pour water and flour mixture slowly into the pan.
- Add chicken broth and thyme (if using onion powder, add it now) and bring to a simmer. Stir often to make a thickish gravy.
- Return browned chicken pieces to the pan.
- Reduce heat to low and cover. Simmer for 30 minutes, stirring periodically.
- Transfer chicken and gravy into baking dish. I use a 2.8 liter Corning Ware dish, but a 9x13 dish will work as well.
- Cover and bake at 375 for 30 minutes.
- Note: This dish freezes beautifully. After cooking for the first 30 minutes, cool, place in a freezer bag. When you are ready to cook, defrost and cook, covered at 375 for 45-60 minutes or until hot and bubbly.
Nutrition Facts : Calories 385.3, Fat 14.5, SaturatedFat 8.1, Cholesterol 98.9, Sodium 828, Carbohydrate 26.2, Fiber 1.3, Sugar 1.1, Protein 35
SMOTHERED AND COVERED CHICKEN AND GRAVY
Steps:
- Heat the oven to 350 degrees F. Combine the flour, onion powder, paprika and cayenne pepper in a shallow dish. Season with salt and black pepper and stir to combine.
- Heat the oil in a large ovenproof skillet over medium-high heat until shimmering. Pat the chicken dry and place in the flour-spice mixture, turning to dust on both sides. Shake off the excess. Add the coated chicken to the hot oil and sear until brown, 1 to 2 minutes per side. Remove to a plate.
- Add the onions to the oil remaining in the skillet and reduce the heat to medium. Season the onions with salt and black pepper. Cook, stirring occasionally, until the onions are golden brown, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds.
- Tip the remaining flour mixture into the onions and stir to coat and combine. Stir in the warmed chicken stock and increase the heat to medium high. Bring to a boil. Reduce the heat until the mixture simmers. Add the reserved chicken with any accumulated juices, nestling it into the onions, and the thyme and bay leaf. Transfer the skillet to the oven and cook until the juices of the chicken run clear when pierced with a knife and the temperature reads 165 degrees F when measured with an instant-read thermometer, about 30 minutes. Taste and adjust the seasoning with salt and black pepper. Discard the thyme sprigs and bay leaf. Serve the chicken immediately.
CHICKEN FRIED CHICKEN WITH WHITE GRAVY
A true Southern comfort food, legend has it that chicken fried chicken was created by German immigrants in Texas during the 19th century when they adapted the wiener schnitzel by using beef instead of veal that was then twice-breaded and fried like fried chicken. In reality, chicken fried chicken and its cousin, chicken fried steak, are more closely related to Southern fried chicken, already popular throughout the American South by the 19th century. Over the years, the chicken fried steak technique was also used on chicken breasts, pounded thin and soaked in buttermilk, resulting in crispy, tender chicken. Like its steak counterpart, chicken fried chicken should be served with a peppery white gravy.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 200 degrees F. Fit cooling racks into 2 baking sheets.
- Place 1 chicken breast in a one-gallon resealable plastic bag with the seal left open (alternatively, place between 2 pieces of plastic wrap). Pound with a meat mallet or rolling pin until it is 1/4 to 1/2 inch thick. Repeat with the remaining chicken.
- Whisk together the flour, cornstarch, paprika, garlic powder, cayenne, 2 1/2 teaspoons salt and 1 teaspoon pepper in a shallow dish. Whisk together the buttermilk, hot sauce and egg in a medium bowl. Set up a dredging station by arranging the chicken, dry ingredients, wet ingredients and prepared baking sheet in an assembly line. Dredge 1 chicken breast in the dry ingredients to coat, then dip in the wet ingredients and shake off any excess. Dredge once again in the dry ingredients to coat and transfer to one of the cooling racks. Repeat with the remaining chicken.
- Fill a deep cast-iron skillet with 3/4 to 1 inch of oil. Heat the oil over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in 2 batches, fry the chicken until golden brown, 4 to 5 minutes per side. Place on the second cooling rack and keep warm in the oven until ready to serve.
- For the gravy: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking continuously, until light brown, about 2 minutes. Pour in the milk in a steady stream while whisking. Add 1 1/4 teaspoons salt and 1 teaspoon pepper, then the vinegar. Cook at a simmer, stirring constantly, until thickened, 1 to 2 minutes.
- Serve the chicken fried chicken topped with the white gravy.
CHICKEN, RICE,AND GRAVY
I'm not sure where this recipe originated, but my Mom has been making it for years, and it's our "standby" when we can't decide what to make for dinner. We usually use leftover rice, but recently my sister has decided no-yolk egg noodles work well with it too! This recipe can be made low-fat by using reduced fat soups and sour creams, but they won't thicken up like the regular varieties.
Provided by Manda C
Categories < 60 Mins
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Combine soups, sour cream, and water in large sauce pan. Add water till it's as thin or thick as you'd like. Heat till bubbly.
- Place the chicken breast tenders in a separate,shallow baking dish. Pour enough sauce to almost cover the chicken. Make sure you flip them so sauce is on both sides of the chicken. Apply salt and pepper to your liking.
- Bake chicken at 350 degrees for 20 mins, or until no longer pink.
- Prepare instant rice as directed.
- After chicken and rice are finished cooking, it's time to plate.
- Place chicken in the center of the plate and surround with rice. Pour as little or as much sauce as you'd like!
Nutrition Facts : Calories 410.2, Fat 22.1, SaturatedFat 10.2, Cholesterol 65.2, Sodium 1058.2, Carbohydrate 32.5, Fiber 0.5, Sugar 1.6, Protein 19.8
CLASSIC ROAST CHICKEN & GRAVY
What more can we say? A classic roast chicken recipe should be in everyone's repertoire, and it can always save the day
Provided by Barney Desmazery
Categories Main course
Time 1h40m
Number Of Ingredients 8
Steps:
- Heat oven to 190C/fan 170C/gas 5. Have a shelf ready in the middle of the oven without any shelves above it.
- Scatter 1 roughly chopped onion and 2 roughly chopped carrots over the base of a roasting tin that fits the whole 1 ½ kg chicken, but doesn't swamp it.
- Season the cavity of the chicken liberally with salt and pepper, then stuff with 2 lemon halves and a small bunch of thyme, if using.
- Sit the chicken on the vegetables, smother the breast and legs all over with 25g softened butter, then season the outside with salt and pepper.
- Place in the oven and leave, undisturbed, for 1 hr 20 mins - this will give you a perfectly roasted chicken. To check, pierce the thigh with a skewer and the juices should run clear.
- Carefully remove the tin from the oven and, using a pair of tongs, lift the chicken to a dish or board to rest for 15-20 mins. As you lift the dish, let any juices from the chicken pour out of the cavity into the roasting tin.
- While the chicken is resting, make the gravy. Place the roasting tin over a low flame, then stir in 1 tbsp flour and sizzle until you have a light brown, sandy paste.
- Gradually pour in 250ml chicken stock, stirring all the time, until you have a thickened sauce.
- Simmer for 2 mins, using a wooden spoon to stir, scraping any sticky bits from the tin.
- Strain the gravy into a small saucepan, then simmer and season to taste. When you carve the bird, add any extra juices to the gravy.
Nutrition Facts : Calories 567 calories, Fat 40 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 1 grams sugar, Protein 49 grams protein, Sodium 0.84 milligram of sodium
SMOTHERED CHICKEN AND GRAVY (MAKEOVER)
From Betty's Soul Food Collection... Ding, ding, ding-the health-o-meter declares our improved and lighter Smothered Chicken and Gravy recipe a winner, with its flavor boost coming from spices instead of fat.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 5
Number Of Ingredients 14
Steps:
- Cook rice in 2 2/3 cups water as directed on package, omitting butter and salt; keep warm.
- In 1-gallon resealable food-storage plastic bag, mix flour, seasoned salt, thyme, paprika and pepper. Fill medium bowl with water. Dip chicken pieces in water; shake to remove excess water. Place half of chicken pieces at a time in bag with flour mixture; shake to coat all sides. Remove chicken; reserve remaining flour mixture in bag.
- In deep 12-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes, turning occasionally, until browned on all sides. Remove chicken from skillet; set aside.
- In same skillet, stir reserved flour mixture into drippings; cook about 2 minutes, stirring constantly, until mixture is light brown. Stir in celery, bell pepper and onion. Cook 4 to 6 minutes, stirring frequently, until vegetables are crisp-tender.
- Stir in 2 cups hot water until well blended. Return chicken to skillet. Heat to boiling. Reduce heat to low; cover and simmer 40 to 50 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Serve over rice; sprinkle with parsley.
Nutrition Facts : Calories 440, Carbohydrate 41 g, Cholesterol 95 mg, Fat 1/2, Fiber 5 g, Protein 36 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 2 g, TransFat 0 g
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