Comfort Chicken Recipes
MOM'S COMFORT CHICKEN
My mom made this for me each time she came out to help after the birth of my children. She did the cooking and made this wonderful, simple and super tasty dish! I still make this a lot on cool nights. Very comforting and can be done super quickly. My kids love it too if I don't spice it up too much. I like to add a few shakes of crushed red peppers to the dish. We usually serve this over rice but I bet serving it over egg noodles would be great too!
Provided by RedVinoGirl
Categories One Dish Meal
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Saute garlic and chicken in olive oil until browned.
- Add fresh mushrooms and saute with chicken.
- Sprinkle with Garli Garni, paprika, parsley, garlic pepper and onion salt.
- Add dried chicken boullion granules and 1/2 cup of water.
- Simmer 10 minutes.
- Stir in cream of chicken soup.
- Heat through and serve over rice.
- YUM!
Nutrition Facts : Calories 305.5, Fat 15.9, SaturatedFat 3.4, Cholesterol 80.7, Sodium 1073.1, Carbohydrate 11.7, Fiber 1.1, Sugar 2.1, Protein 29
COMFORT CHICKEN
Steps:
- 1) start rice according to directions on box 2) Gravy: put 8 -10 oz water in a small saucepan -- stir in 3/4 teaspoon of Better Than Bullion Vegetable base & a heaping table spoon of white flour; use a kitchen whisk to blend -- do this before heating H2O; then turn heat on under pan to medium. Stir intermittently; when it begins to bubble, reduce heat to low (simmer) and continue to stir periodically to thicken gravy. 3) wash 3 or 4 celery stalks and 3 or 4 large carrots (or take out maybe a dozen to 16 baby carrots) and slice them all into thin slices (carrots 1/8"; celery: 1/4") 4) peel onion, slice and dice at least 1/2 of it (depending on size -- if smaller than a hardball, use all of it: 1/4 inch cubes) 5) put 4 tablespoons of flour and 1/2 teaspoon poultry seasoning into zip lock or paper bag, seal and shake to mix the 2 ingredients 6) cut chicken into 3/4 inch cubes (or smaller) and drop them into bag with flour/seasoning blend; seal bag again & shake/roll chicken @ until coated evenly 8) heat 1 tablespoon olive oil in a large frying pan to medium or medium high (when oil spreads and is loose like water it is hot) -- can test by tossing in one drop of water -- if it spits and pops, the oil is hot -- if it smokes it is too hot (remove pan to another burner until it cools down and reduce heat setting) 9) pour onion, celery and carrots onto hot oil, spread out evenly, and cover with lid. Open lid every 30 -60 seconds at an angle (so condensation pours back into pan) and stir vegetables. Cook them for @ 8 -10 minutes -- until carrots soften. Don't brown, or at most, lightly brown them. When vegetables are cooked, scrape them into a plate or bowl and set aside. 10) heat four tablespoons olive oil to medium high or high in same frying pan; when oil is hot, pour in coated chicken to evenly cover pan. Do not cover. Gently turn the chicken pieces (stir) often.
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