I have been struggling lately to find the perfect recipes, at least the perfect base recipes that are good/great on their own but still leaves room for me to add and test on until it is perfect.
Prior, I was using a chicken pot pie recipe and spooning it over biscuits. It was good, but everything I tried never made it any better. I think Robert just tolerated it.
So, I searched for another. I can't find the link that I got it from, but I adapted it anyway and made it my own! I love it and it is delicious!
What you will need:
2 or 3 chicken breasts
Lawry's Seasoned Salt (this stuff is amazing, get it -seriously!)
4 tablespoons butter
1 small onion
2 tbsp minced garlic
1/2 tsp rosemary
3 tbsp flour
2 cups chicken broth
3/4 cup heavy whipping cream
1 can premade biscuits
2 cups frozen mixed veggies
First, dice the chicken breasts and season very generously with Lawry's seasoned salt. Put 1 tbsp in a skillet and cook on med heat until cooked almost done.
While it is cooking, put 3 tbsp of butter in a pot and let it melt. Dice the onion and put the onion and garlic in. Let this saute until it is close to turning brown. (Definitely don't want to burn it!). Put in the rosemary and cook for another minute. Then, wisk in the flour. Let set for a minute and slowly pour in the chicken broth as you whisk the flour mixture. Turn this to high and bring to a slight boil. As it boils, pour in the whipping cream. Whisk heavily, reduce heat and let simmer.
Microwave the frozen veggies til almost cookied. Preheat oven at 350 (or whatever heat the biscuits tell you to do).
Add the cooked diced chicken and half-way cooked veggies to the sauce. Cook for 1 minute then pour into baking dish.
Once the oven is preheated, cook for 5 minutes in oven. Take this out and add the biscuits on top. Be gentle! Cook for however long the biscuit directions say. I did 11 minutes (my oven LOVES to burn things so less is safer for us).
This is truly great, but I can see a few ways to improve it. I think some cajun seasoning and cayenne pepper to the sauce would be delicious! You can add diced potatoes (make sure you boil prior).
If you try it, let me know how it turns out!
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Sunday, December 12, 2010
Wednesday, March 31, 2010
Chicken Smothered in Onions
Awhile back, I found a recipe for Chicken Smothered in Onions from Good (&Cheap) Eats. If you have a few minutes, go over and check out her blog. She has amazing ideas and recipes!
I decided to make it about a week ago and the end result was awesome! Robert isn't a HUGE fan of onions; they are starting to grow on me the more and more I cook. I think this would also be yummy if I added a small can of mushrooms. Next time I cook this (which will be soon, no doubt) I will add that. I cut the number of onions. If you want to see the original recipe, click here.
Chicken Smothered in Onions
Ingredients needed:
4 (I used less) chicken breasts
paprika
salt and pepper
1 onion
2 1/2 tbsp butter
small can of mushrooms (8.5oz)
2 cups chicken broth
3 tbsp flour
3 tbsp water
1/4 cup whipping cream
1/4 tsp nutmeg
On your chicken breasts, sprinkle salt, pepper, and paprika to taste.
Melt 1 1/2 tbsp butter in the skillet and brown both sides on your chicken breasts. Put on a plate after they are browned.
Chop up your onions however you want - larger pieces are better for this, not small diced pieces. Put 1 tbsp butter in skillet and saute your onions until they are tender. At this time, I would add in the can of mushrooms.
Once they are tender, add your chicken in again. Add 2 cups of chicken broth, turn up the heat and bring to a boil. Once it begins to boil, reduce the heat and let simmer until the chicken is cooked all the way through.
Transfer your chicken to a plate and cover.
Combine 3tbsp flour and 3 tbsp water in a bowl and stir until it is smooth and mix completely. Add this to the onions/broth and mix. Add 1/4 cup of whipping cream and 1/4 tsp nutmeg. Boil until thickened. Once it thickens, return the chicken to reheat.
This is delicious! Plus, I love any meal that I can use ONE skillet or pan to cook in. I LOVE my electric skillet and I can cook this entire dish in my skillet. This means less clean up in the end!
I decided to make it about a week ago and the end result was awesome! Robert isn't a HUGE fan of onions; they are starting to grow on me the more and more I cook. I think this would also be yummy if I added a small can of mushrooms. Next time I cook this (which will be soon, no doubt) I will add that. I cut the number of onions. If you want to see the original recipe, click here.
Chicken Smothered in Onions
Ingredients needed:
4 (I used less) chicken breasts
paprika
salt and pepper
1 onion
2 1/2 tbsp butter
small can of mushrooms (8.5oz)
2 cups chicken broth
3 tbsp flour
3 tbsp water
1/4 cup whipping cream
1/4 tsp nutmeg
On your chicken breasts, sprinkle salt, pepper, and paprika to taste.
Melt 1 1/2 tbsp butter in the skillet and brown both sides on your chicken breasts. Put on a plate after they are browned.
Chop up your onions however you want - larger pieces are better for this, not small diced pieces. Put 1 tbsp butter in skillet and saute your onions until they are tender. At this time, I would add in the can of mushrooms.
Once they are tender, add your chicken in again. Add 2 cups of chicken broth, turn up the heat and bring to a boil. Once it begins to boil, reduce the heat and let simmer until the chicken is cooked all the way through.
Transfer your chicken to a plate and cover.
Combine 3tbsp flour and 3 tbsp water in a bowl and stir until it is smooth and mix completely. Add this to the onions/broth and mix. Add 1/4 cup of whipping cream and 1/4 tsp nutmeg. Boil until thickened. Once it thickens, return the chicken to reheat.
This is delicious! Plus, I love any meal that I can use ONE skillet or pan to cook in. I LOVE my electric skillet and I can cook this entire dish in my skillet. This means less clean up in the end!
Tuesday, March 30, 2010
Breaded Chicken Breasts with Mushroom Gravy
I absolutely love Pioneer Woman the recipes I find on their are AMAZING! I am still new to cooking, but I definitely want to learn. I am open to cooking just about anything. My goal is by the time that Caelyn sits at the table and eats complete dinners with us, I want to have a whole bunch of recipes under my belt.
Tonight's dinner was one of my absolute favorite meals. I found it while searching through Pioneer Woman's Tasty Kitchen. I added it to my to-try list of recipes.
The only thing that I changed was I didn't use fresh mushrooms, I used a can. Here is the recipe with my changes. The end result is FABULOUS and I think it is quite a cheap dinner.
Breaded Chicken Breast with Mushroom Gravy
Ingredients needed:
1 onion, chopped.
1 can of mushrooms (small or big, just depends on how much you like them!)
2 tbsp of butter
4 chicken breasts
3 cloves garlic minced
1 tbsp soy sauce
1 can cream of mushroom soup
3/4cup chicken broth
1/2 sleeve club crackers
2 eggs, beaten
6-8 slices of provolone cheese
salt and pepper
Preheat your oven at 350.
In a skillet, put 1 tbsp butter. Saute the chopped onions til clear. Add in your can of mushrooms, drained (If you decide to use fresh mushrooms, use about 1/2lb). Let that cook for about 3-4minutes. Add 3 cloves minced garlic, 1tbsp soy sauce, and salt and pepper to taste. Let cook to most of the liquid is gone.
Put half in a bowl and set aside. Put the other half into another bowl. Mix this portion with 3/4 cup chicken broth, 1 can cream of mushroom soup, and pepper. Stir well and set aside.
Finely ground the 1/2 sleeve of club crackers (or as fine as you can get it!). Put this into one bowl. Then, in another bowl, beat two eggs. Pat your chicken dry and season both sides with salt and pepper. Put 1 tbsp butter into your skillet and melt. Dip each chicken breast into the beaten eggs then coat with the ground crackers. Let brown in the skillet, but do not cook all the way through! This takes about 5 minutes. Put the chicken into a 9x12 baking dish. Spoon the onion/mushroom mix you have left onto each chicken breast, then cover each chicken breast with 2 slices of provolone cheese. Spoon the mushroom gravy around the sides. Place in the oven and let cook for 30-35 minutes.
This is awesome when served with some mashed potatoes!
adapted from here.
Tonight's dinner was one of my absolute favorite meals. I found it while searching through Pioneer Woman's Tasty Kitchen. I added it to my to-try list of recipes.
The only thing that I changed was I didn't use fresh mushrooms, I used a can. Here is the recipe with my changes. The end result is FABULOUS and I think it is quite a cheap dinner.
Breaded Chicken Breast with Mushroom Gravy
Ingredients needed:
1 onion, chopped.
1 can of mushrooms (small or big, just depends on how much you like them!)
2 tbsp of butter
4 chicken breasts
3 cloves garlic minced
1 tbsp soy sauce
1 can cream of mushroom soup
3/4cup chicken broth
1/2 sleeve club crackers
2 eggs, beaten
6-8 slices of provolone cheese
salt and pepper
Preheat your oven at 350.
In a skillet, put 1 tbsp butter. Saute the chopped onions til clear. Add in your can of mushrooms, drained (If you decide to use fresh mushrooms, use about 1/2lb). Let that cook for about 3-4minutes. Add 3 cloves minced garlic, 1tbsp soy sauce, and salt and pepper to taste. Let cook to most of the liquid is gone.
Put half in a bowl and set aside. Put the other half into another bowl. Mix this portion with 3/4 cup chicken broth, 1 can cream of mushroom soup, and pepper. Stir well and set aside.
Finely ground the 1/2 sleeve of club crackers (or as fine as you can get it!). Put this into one bowl. Then, in another bowl, beat two eggs. Pat your chicken dry and season both sides with salt and pepper. Put 1 tbsp butter into your skillet and melt. Dip each chicken breast into the beaten eggs then coat with the ground crackers. Let brown in the skillet, but do not cook all the way through! This takes about 5 minutes. Put the chicken into a 9x12 baking dish. Spoon the onion/mushroom mix you have left onto each chicken breast, then cover each chicken breast with 2 slices of provolone cheese. Spoon the mushroom gravy around the sides. Place in the oven and let cook for 30-35 minutes.
This is awesome when served with some mashed potatoes!
adapted from here.
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