Sunday, June 25, 2006 

Soul Smothered Chicken

After remodeling a bathroom all day, cooking a complicated meal doesn't sound like a whole lot of fun. I ran across this recipe on allrecipes.com, and it's relatively simple, quick, and tasty!

I've scaled the recipe size down to two, but the recipe can be easily adjusted for more servings.

Soul Smothered Chicken
  • 1/4 cup butter
  • 2 boneless, skinless chicken breasts
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3/4 cup all-purpose flour
  • 1/2 cup chopped yellow onions
  • 1/2 cup chopped celery
  • 1 clove garlic, chopped
  • 1 cup chopped carrots
  • 1 cup chicken broth
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoons salt
  • 1/4 teaspoon ground black pepper

  1. Melt the butter in a large skillet over medium-high heat. Season chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge in 3/4 cup flour, place in the skillet, and brown on all sides. Set chicken aside, and drain skillet, reserving about 1 tablespoon butter.
  2. Reduce skillet heat to medium-low, and stir in onions, celery, garlic, and carrots. Cook 5 minutes, until tender. Gradually mix in chicken broth and flour. Season with cayenne pepper and remaining salt and pepper. Bring to a boil, and reduce heat to low.
  3. Return chicken to the skillet, cover, and continue cooking 30 minutes, until chicken juices run clear and gravy has thickened.

I served this with herbed brown rice and sauteed zucchini. Not bad for a summer meal!