SMOTHERED CHICKEN WITH CREAMY MUSHROOM GRAVY




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I’m back people!!! So much has been happening personally plus my site has been giving me trouble for months.  I believe we worked out all the kinks. Prayerfully and hopefully that’s the case.

I wanted to share my Smothered Chicken with Creamy Mushroom Gravy because it’s comfort food at its best! The photo alone makes me feel better! How about you?
Ingredients:
  • 4 bone-in, skin-on chicken breast, cut in half
  • 2 cups flour, all purpose
  • 1 tablespoon Creole seasonings
  • 1/2 tablespoon black pepper
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon paprika
  • 1/2 tablespoon chili powder
  • Extra virgin olive oil
  • For the Creamy Mushroom Gravy:
  • 4 cups beef broth low sodium
  • 3 cups sliced mushrooms
  • 1/2 white onion, diced
  • 1/2 bell pepper, diced
  • 1 stalk celery, diced
  • 3 tablespoons unsalted butter
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons flour, all purpose
  • 5 cloves garlic, minced
  • 2 teaspoons Creole seasoning
  • 2 teaspoons black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • Fresh chopped parsley to garnish.
  • Serve with rice or mashed potatoes.

Directions:
  1. Mix chicken seasoning blend together and set aside.
  2. Add flour to a bowl and add 1 tablespoon of seasoning blend, mix well.
  3. Rinse chicken and pat dry, cut in half. Place chicken in a clean bowl.
  4. Drizzle about 2 tablespoons of olive oil over chicken. Season with remaining spice blend, mix well.
  5. Heat about four tablespoons of olive oil in a large skillet over medium heat.
  6. Add chicken to flour and shake off excess by lightly tapping with your hand.
  7. Place chicken in skillet skin side down, cook five minutes per side.
  8. Move chicken to a bowl while we make the gravy.
  9. For the Gravy:
  10. Mix seasoning blend and set aside.
  11. Add butter to skillet and extra oil if needed. Add all vegetables to the pan except the garlic. Cook vegetables for about five minutes.
  12. Season with half the seasoning blend, add garlic, cook one minute more.
  13. Add broth to pan, season, bring to boil, reduce heat to medium low.
  14. Add chicken to pan and cook for about 40 minutes or until chicken is no longer pink. Stir chicken every five minutes.
  15. The last 10 minutes of cooking add heavy cream and a little parsley.
  16. Add extra broth if needed during cooking.
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