Smothered Chicken
6 -8 chicken cutlets sliced thin (or pounded whatever you prefer)
2 TBS canola oil
1 cup flour for dredging
2 cups water
2 TBS chicken bouillon
1 tsp. powdered garlic
2 tsp. fresh parsley or 1 tsp. dried
1 cup White Wine, or if you prefer Cooking Wine
1 TBS lemon juice
salt and pepper
1 small Jar with 2 tsp flour and 1/2 cup cold water (to thicken the GRAVY)
GRAVY
To the hot pan add the 2 cups water with chicken bouillon, and whisk, add the WINE, and whisk really well, add the garlic powder and lemon juice. Bring to a boil, for 1 minute. Lower heat to med-low and put the chicken back into the pan making sure the gravy is covering each cutlet and cover, cook for 1/2 hour on med-low.
Now to thicken the GRAVY, just like I always thicken my gravy's, in a jar with a lid, put 2 tsp flour in the jar and 1/2 cup cold water, shake, and slowly add to the gravy, you may want to take the cutlets out to do this, to really whisk the gravy and get it all thick and delicious! You don't want it too thick, just thick enough to coat the chicken. Put the cutlets back in and simmer on low for about 10 minutes. Top with minced parsley, and SERVE over rice, egg noodles, or even mashed potatoes! YUMMO!!!
2 comments:
This looks lovely. I'm always on the lookout for new chicken recipes!
Looks good Lizzie! Thanks for sharing on Foodie Friend's Friday! I hope you'll come back next week!
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