Tuesday, January 10, 2012

For Dinner Tonight....Smothered Chicken!!!

It's been a beautiful morning here in New Jersey!  I love cold mornings, but really wish it would snow.  The forecast shows SNOW for Sunday, so I'm hoping! Everything is back to normal around here, the kids are back in school now for the second week, and I'm trying to get things done, like usual.  I'm making one of my family's favorites tonight, it's Smothered Chicken, such an easy dish made with a white wine sauce, it is similar to Chicken Piccata, but my gravy is thicker, and we just love it.  Try it you will love it!  YUMMO!

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!!!!

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! Enjoy!

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