Comfort food is my favorite "style" of cooking. It is satisfying and delicious, and puts a smile on my face. My family mostly like to eat comfort foods that have some type of gravy...roast meats and braises are favorites. This chicken and gravy dish is made with one item that many households might still use: Campbell's Cream of Mushroom and Cream of Chicken soups. Some of ingredients might be a little richer than you might use on a daily basis, but occasional use and sensible portions are okay in my book. I hope you give it a try.
Chicken with Creamy Gravy
4-6 boneless skinless chicken breasts
1/2 cup all-purpose flour
2 tsp garlic powder
1 tsp onion powder
2 tsp poultry seasoning
2 tsp salt
1 tsp black pepper
1/4 cup vegetable oil
1 medium onion sliced thinly
1 clove garlic, minced
1 bay leaf
1 tsp Worcestershire sauce
2 cups chicken broth or stock
1 Tbsp butter
For gravy:
1 can Cream of Mushroom soup
1 can Cream if Chicken soup
1/3 cup heavy cream
2 Tbsp cornstarch
2 Tbsp water
Directions:
In a pie plate, mix flour with half of the garlic powder, onion powder, poultry seasoning, salt and pepper; set aside. Place a chicken breast in a large plastic bag and flatten with a mallet; repeat with each chicken piece. Season the chicken, on both sides, with remaining garlic powder, onion powder, poultry seasoning and salt and pepper. Dredge each seasoned chicken breast in flour mixture, shaking off any excess.
Heat vegetable oil in a large sauté pan and brown the chicken pieces; do not crowd pan and fry in batches if necessary, then place on a plate and set aside. Turn down heat to medium and add onions to pan. Sauté until translucent, add garlic and cook 1-2 minutes. Add bay leaf, Worcestershire sauce, chicken stock and butter to pan and stir to combine with pan drippings. Increase heat to bring to a boil. Put chicken in pan scraping any juices from plate into stock. Reduce heat, cover and simmer until chicken is cooked through, about 12-15 minutes.
Remove cooked chicken from pan and set on a clean plate; DO NOT cross-contaminate by using the previous plate (chicken was partially raw). Remove bay leaf and discard. Increase heat to medium high and add cream and soups to stock and mix thoroughly; do not boil. Combine cornstarch and water and mix into pan gravy to thicken. Turn off heat and add chicken and any accumulated juices to thickened gravy. Season with salt and pepper to taste. Serve over potatoes, rice, vegetables or pasta.
NOTE: If you prefer a thicker gravy, double the cornstarch and water mixture. This recipe is very forgiving so feel free to adjust seasonings based on your personal taste.
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