Paula Deens Chicken Georgia Food

CHICKEN GEORGIA

Chicken Georgia image

A simple chicken dish with fresh mushrooms and melted cheese.

Provided by Paula Deen

Categories cheesy Country Cooking southern vegetables

Time 5m

Yield 4-6

Number Of Ingredients 7

Ingredients

4 tablespoons butter
4 skinless boneless chicken breast halves
1 cup sliced fresh mushrooms
2 tablespoons minced shallots
1/4 teaspoon salt
1/4 teaspoon pepper
4 oz grated mozzarella cheese

Steps:

Melt butter over medium heat. Add mushrooms and shallots and sprinkle with salt and pepper. Cook 10 minutes. Remove vegetables with slotted spoon. Add chicken to pan and cook 10 minutes on each side, or until tender. Transfer chicken to platter and sprinkle with grated cheese. Top with mushroom mixture. Let stand 5 minutes before serving or just until the cheese has melted.

PAULA DEEN'S CHICKEN GEORGIA

Paula Deen's Chicken Georgia image

This is another Paula Deen recipe. We saw her cook it last night on T.V. and had to try it. Of course, like all her recipe's it was good and it will be a regular at our house.

Provided by KTLynn

Categories Chicken Breast

Time 25m

Yield 4 chicken breast, 4 serving(s)

Number Of Ingredients 7

Ingredients

1/4 cup butter
4 boneless skinless chicken breast halves
1 cup fresh sliced mushrooms
2 tablespoons minced shallots
1/4 teaspoon salt
1/4 teaspoon pepper
4 ounces grated mozzarella cheese

Steps:

Melt butter over medium heat. Add mushrooms and shallots and sprinkle with salt and pepper. Cook 10 minutes.
Add chicken and cook 10 minutes on each side or until tender.
Transfer chicken to platter and sprinkle with grated cheese. Top with mushroom mixture. Cook and let stand 5 minutes or until cheese melts.

Nutrition Facts : Calories 324, Fat 19.4, SaturatedFat 11.4, Cholesterol 121.3, Sodium 483, Carbohydrate 2, Fiber 0.2, Sugar 0.6, Protein 34.3

CHICKEN & DUMPLINGS

Chicken & Dumplings image

Enjoy a hearty, Southern classic meal tonight with this easy chicken and dumplings recipe. This classic dish gets its smooth, creaminess from cream of celery or chicken soup

Provided by Paula Deen

Categories classics cold weather comfort food family southern cooking winter

Time 30m

Yield 4-6

Number Of Ingredients 11

Ingredients

4 quarts water
1 (10 3/4 oz) can condensed cream of celery or cream of chicken soup
1 teaspoon Paula Deen's House Seasoning
2 chicken bouillon cubes
2 bay leaves
1 large chopped onion
3 ribs chopped celery
1 2 1/2 lb chicken
2 cups mixed with 1 teaspoon salt all purpose flour
3/4 cup ice water
2 tablespoons (optional) corn starch

Steps:

Chicken:
Cut up chicken, but do not remove skin. The skin and bones can be removed later. Place chicken, celery, onion, bay leaves, bouillon and House Seasoning in water and cook at a low boil for 30 to 45 minutes, until meat begins to fall off the bones. Remove skin and bones at this point, along with bay leaves. Return chicken to pan. Prepare dumplings and set them aside for a few minutes. Add cream soup to chicken and continue to boil. If desired, you can thicken the stock at little by mixing 2 tablespoons cornstarch with 1/4 cup of water and adding it to the stock. Drop dumplings into boiling stock. Never stir dumplings. Shake the pot gently in a circular motion to submerge dumplings in stock. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes. Do not overcook.
Dumplings:
Put flour/salt mixture in a mixing bowl. Beginning in center of flour, dribble a small amount of ice water. Work mixture with fingers from center of bowl to sides of bowl, incorporating small amounts of water at a time. Continue until all flour is used up. Batter will feel as if it is going to be tough. Knead dough and form into ball. Dust a good amount of flour onto dough board and rolling pin. Roll out dough, working from center. Dough will be firm. Roll to 1/8 inch thinness. Let it air-dry for a minute or two while you return your attention to the boiling pot at the point at which you add the canned soup to the chicken mixture. Cut dumplings into 1-inch strips. Working with one strip at a time, hold strip over pot, pull it in half, and drop into the boiling stock. Remember, do not stir after dumplings have been added to pot.
Note: Frozen dumplings are available in most supermarkets if you don't have time to make them.

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