Stephs Smothered Chicken Recipes

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STEPH'S SMOTHERED CHICKEN



Steph's Smothered Chicken image

Make and share this Steph's Smothered Chicken recipe from Food.com.

Provided by internetnut

Categories     Lunch/Snacks

Time 1h

Yield 4-5 serving(s)

Number Of Ingredients 7

2 lbs boneless skinless chicken breasts (I usually use those bagged frozen ones, and use enough to fill the pan)
1/3 cup sour cream
1/3 cup mayonnaise
1/2 ounce dry hidden valley ranch dressing mix (1/2 packet)
1 -2 tablespoon heavy cream (optional)
12 -15 ounces sliced mushrooms (3-4 cans) or 12 -15 ounces fresh mushrooms (3-4 cans)
1/4 cup grated parmesan cheese (or more, I actually use the parm or romano blend, but you want grated, not shredded)

Steps:

  • Place thawed (a little frozen yet still works) chicken breasts in a single layer baking dish. Spread mushrooms over the chicken, trying to keep them on the chicken.
  • Mix together sour cream, mayo, HV mix, and cream until blended. Place large dollops of the mixture on each breast, then spread it out so that it covers all meat and mushrooms.
  • Sprinkle grated cheese on top until covered (the more cheese, the more "crusty" it gets). Bake at 375 until top is starting to get orange-brown and crusty - about 45-60 minutes.
  • Using a metal spatula, serve onto a plate, trying to keep the yummy stuff on top of each breast intact. The chicken will be very juicy and the stuff on top is very yummy, hence our name for it!
  • Things not to do:.
  • I once tried to make this into a casserole by dicing up the chicken first. I ended up with tough little pieces of chicken that were not very juicy. The shredded (fancy) parmesan cheese, instead of the grated, turns to little, hard shards when browned that stab you as you try to eat it, or if not as browned, are still too "crunchy".

CRAIG CLAIBORNE'S SMOTHERED CHICKEN



Craig Claiborne's Smothered Chicken image

Craig Claiborne was a child of Mississippi who started as food editor of The Times in 1957 and did as much as anyone to help bring home cooking into the spotlight. The dish "belongs in the 'comfort' category," he wrote in 1983, "a food that gives solace to the spirit when you dine on it." You could give your smothered chicken some European flair with mushrooms and small onions in the gravy, as Claiborne did in his experiments with Pierre Franey, then his kitchen co-pilot. Or you could send yourself south to the Creole tastes of the Delta, with a blend of tomatoes, chopped celery, onion and green peppers added to the sauce. But sometimes the easiest way is the best. Try it.

Provided by Sam Sifton

Categories     dinner, easy, weekday, times classics, main course

Time 1h20m

Yield 4 servings

Number Of Ingredients 6

1 chicken, about 3 1/2 pounds, spatchcocked (split down the backbone, breast left intact and unsplit)
Kosher salt, to taste
Freshly ground pepper, to taste
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups chicken broth, ideally homemade

Steps:

  • Craig Claiborne believed a cast-iron skillet to be essential for the authentic preparation of this dish. Sprinkle the chicken on both sides with salt and pepper. Select a skillet large enough to hold the chicken comfortably when it is opened up, as for broiling. Fold wings under to secure them.
  • Melt the butter in the pan and add the chicken, skin side down. Cover chicken with a plate that will fit comfortably inside the skillet. Place a heavy can, stone or brick on top of the plate to weigh it down. Cook over low heat, checking the chicken skin, until it is nicely browned, about 25 minutes.
  • Remove weight and plate. Turn chicken so skin side is up. Replace plate and weight and continue cooking for about 15 minutes more.
  • Remove chicken and pour off fat from the skillet, leaving about 2 tablespoons in the pan. Add the flour to the fat, stirring with a wire whisk over medium heat. Gradually add the chicken broth and, when thickened, return chicken to the skillet, skin side up. Add salt and pepper to taste. Cover with the plate and weight and continue cooking over low heat about 20 to 30 minutes longer or until the meat is exceptionally tender. Spoon the sauce over it.
  • Cut chicken into serving pieces, and serve with the sauce and fluffy rice on the side.

Nutrition Facts : @context http, Calories 682, UnsaturatedFat 28 grams, Carbohydrate 7 grams, Fat 48 grams, Fiber 0 grams, Protein 53 grams, SaturatedFat 16 grams, Sodium 1161 milligrams, Sugar 1 gram, TransFat 0 grams

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