Monday, November 7, 2011

Smothered Chicken.....MY WAY!

I make this really delicious Smothered Chicken, my family really loves it, especially my little boy, Davey!  It's just chicken cutlets sliced really thin, pan-fried in my trusty cast-iron skillet, and the best part is the GRAVY!  The gravy is made from the pan drippings, chicken bouillon, and White WINE....don't worry, the wine evaporates, so all that is left is the delicious taste, and not the alcohol, perfect for my little guy!  It's a great weeknight dinner, so easy and so delicious.  Try it you will love it!






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)

Slice the cutlets thin or pound them out, whatever you prefer.  Heat a skillet, or if your lucky like me, a Cast Iron Skillet, with the 2 TBS Canola Oil.  Dredge the chicken in the flour shake off any existing flour, put in the hot oiled pan, and cook for 2 minutes on each side until golden brown, do not let them burn....salt and pepper each side. Continue frying all the cutlets, you may have to do this in batches, and add more oil to the pan after each batch.  You are just browning the cutlets, they will still be pink inside.  Put the cutlets on a dish, and now make your 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!!!

4 comments:

Walking on Sunshine... said...

Yummy!

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Corina said...

This looks lovely. I'm always on the lookout for new chicken recipes!

Walking on Sunshine... said...

Looks good Lizzie! Thanks for sharing on Foodie Friend's Friday! I hope you'll come back next week!