Almost-like-betty's Smothered Chicken And Gravy
From gkwillow 12 years agoIngredients
- 1/4 cup flour shopping list
- 1/2 teaspoon seasoned salt (I used adobo seasoning) shopping list
- 1/2 teaspoon dried thyme leaves (and I added some fresh, too) shopping list
- 1/2 teaspoon paprika shopping list
- 1/4 teaspoon pepper shopping list
- 4 boneless, skinless chicken breasts shopping list
- 2 tablespoons olive or canola oil shopping list
- 1/2 medium bell pepper, chopped or cut into thin strips shopping list
- 1/2 medium onion, thinly sliced shopping list
- 1 1/2 cups hot water shopping list
- 1/4 cup white wine shopping list
How to make it
- Mix flour, seasoned salt, thyme, paprika and pepper in plastic bag.
- Rinse chicken pieces in water and shake (one at a time) to coat all sides. Remove chicken; reserve remaining flour mixture in bag.
- In deep 12-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes, until browned on both sides. Remove chicken from skillet; set aside.
- Add additional oil to skillet if necessary, and saute onions and bell pepper until tender, scraping up any browned bits. Stir reserved flour mixture into onion mixture; cook about 2 minutes, stirring constantly, until mixture is light brown.
- Stir in 1/2 cup hot water and white wine until well blended. Add the additional 1 cup water. Heat to boiling and adjust thickness of gravy, if necessary, by adding either more liquid or flour (mixed with a small amount of water to make a slurry).
- Return chicken to skillet, turn to coat with the gravy. Reduce heat to
- low; cover and simmer 20-30 minutes or until no pink remains.
- Serve over rice or with warm biscuits.
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