SOLO SMOTHERED CHICKEN BREAST
The efficency of this quick solo lunch is improved by using canned mushrroms and quality and flavor is not compromised
Provided by Bill Hilbrich
Categories Lunch/Snacks
Time 12m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- In a medium size cast iron frying pan, heat the oil and butter and stir until the butter nolonger foams.
- Add the thawed chicken breast and fry on one side for 4 minutes.
- Turn the breast over and add the onions, continue to fry for 2 minutes add the mushrooms, and continue to cook for two more minutes.
- Add salt and pepper.
- Reduce heat and check for an internal temperature of 160 degrees (F).
- If more time is required, scoop the onion/mushroom mixture on top of the chicken and cook until the meat is completely done.
- Serve with cold potato salad or rice.
- OPTIONAL: After removing the chicken, add one tablespoon of flour to the hot pan, stir and then add the saved liquid from the mushrooms to make a gravy.
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prosper Maaledoma
maaledomaprosper12@gmail.comMeh.
Gene Whitaker
gene@gmail.comThis dish was a disappointment. The chicken was dry and the sauce was bland.
tolu ogundaini
o88@hotmail.comThis is the best smothered chicken recipe I've ever tried. It's so easy to make and the chicken is always tender and juicy.
thomas diaz
t_diaz58@hotmail.comThis recipe is a bit bland for my taste. I would probably add some more spices next time.
millie land
m.land54@gmail.comI'm not a big fan of paprika, so I used smoked paprika instead. It gave the dish a really nice smoky flavor.
mutale numba
n-mutale28@hotmail.frI made this recipe with gluten-free flour and it turned out great. It's a great option for people with celiac disease or gluten intolerance.
Md Talga
t.md@yahoo.comThis recipe is a great way to get your kids to eat their vegetables. My kids love the creamy sauce and the tender chicken.
X Video
vx26@gmail.comI'm not a huge fan of mushrooms, but I loved them in this recipe. They added a really nice umami flavor.
Sara Langa
ls@hotmail.comThis recipe is perfect for a weeknight meal. It's quick and easy to make, and the whole family loves it.
Richard AGBANYO
richard-agbanyo38@aol.comI love the crispy Parmesan cheese crust on top of the chicken. It adds a nice texture and flavor.
Akubue Michael
akubue6@gmail.comThis is a great recipe to make ahead of time. I often make it on the weekend and then reheat it during the week for a quick and easy meal.
tero _
_-t@gmail.comI've made this recipe with both chicken breasts and chicken thighs. I prefer the thighs because they're more flavorful and juicy.
THE LEGEND PRO
p_t@hotmail.comThis recipe is a bit too rich for my taste. I would probably cut back on the butter and cream next time.
Mukarram Ali
mukarram-a@gmail.comI added some chopped mushrooms and onions to the sauce and it was delicious. I also used a low-fat sour cream to make it a bit healthier.
Jecinta Wanja
j@hotmail.comThis recipe is a great way to use up leftover chicken. I made it with some rotisserie chicken I had in the fridge and it turned out great.
Favour Eunice
e_favour9@hotmail.comI've made this recipe several times and it's always a crowd-pleaser. The chicken is always tender and flavorful, and the sauce is rich and creamy.
Asher Gubler
asher_gubler@yahoo.comThe chicken was a bit dry for my taste, but the sauce was delicious. I would try it again with a different cooking method.
Relaxing Music Sound BD
relaxing74@hotmail.comI love how easy this recipe is to make. I'm not a great cook, but I was able to follow the instructions easily and the dish turned out great.
Seth Latter
seth-l76@gmail.comThis smothered chicken recipe was a hit with my family! The chicken was tender and juicy, and the sauce was flavorful and creamy. I served it with mashed potatoes and green beans, and it was a perfect comfort food meal.