IMPRESSIVE VEAL CHOPS WITH MARSALA SAUCE2 veal chops, cut 1 ¾” thick2-3 fresh rosemary sprigs1…
Alice’s Smothered Chicken
| Alice's Smothered Chicken | Print |
Recipe By: Alice Morrow
Alice's Smothered Chicken
Ingredients
- 1 ½-2 lbs. of your favorite chicken pieces, seasoned with salt, red/black pepper and garlic powder
- 1 (16-oz.) chopped onion mix
- 1 (8-oz.) fresh pico de gallo or 1 can Ro-tel
- 1 (14.5-oz.) fatfree chicken broth
- ½ c. white wine, optional
- Juice of 1 large lemon, about ⅓ c.
- 1 (6-oz.) can mushroom steak sauce
- ⅓-1/2 c. flour
- 2 T. Kitchen Bouquet
- 1 (8-oz.) whole baby portabella mushrooms, quartered
- 1 bunch chopped green onions
- Water
Instructions
- In large Dutch oven pot, heat enough olive oil to cover bottom of pot, not too deep.
- Brown chicken pieces in batches. Try to leave space between pieces. If you place to close, they tend to steam instead of brown.
- Place browned pieces on paper towels to drain.
- Drain off excess oil.
- Place the chopped onion and pico into the pot. With a heavy duty spoon, scrape the bottom of pot of browned pieces of chicken that stuck to the pot and mix with onion mixture. Brown for about 3 minutes.
- Sprinkle some flour over the onion mixture. This helps thicken the gravy without having to make a heavy roux.
- Add the Kitchen Bouquet to get the color of the gravy you would like.
- Add the broth, wine, lemon juice and mushroom steak sauce. Blend well.
- Add the mushrooms and enough water to come half way up the pot.
- Add the chicken pieces and gently move around the pot. If there is not enough water to cover the chicken, add some more. You should have 1-2” of water above the chicken.
- Simmer for 45 minutes to 1 hour over low heat. Stir occasionally to keep from sticking, being careful not to break up chicken.
- Taste for seasoning before serving. Garnish with green onions.
Notes
*****Serve over hot rice, noodles or mashed potatoes. Without making a roux, you cut back on the calories.
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