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Chicken Skillet Recipe

Ingredients

How to make it

  • In large flat bowl mix flour, salt, paprika and poultry seasoning together. You can use a large plastic bag to mix this in. Add your chicken and dredge in flour mixture and shake off excess. In bag place chicken in and shake it around then shake off excess and place on plate for both ways.
  • Save the excess flour.
  • In a small skillet place a tbsp. of butter. When bubbling add carrots and onions and saute until tender. Cook on a med-low heat. You do not want to brown this only soften. I find it makes a difference in the dish if you do this first.
  • In a large skillet heat cooking oil. When it is hot add chicken pieces skin side down. When the meat is brown then turn over and brown other side. Cook for 15 minutes turning as necessary after the pieces are browned. Remove from skillet onto plate.
  • To make sauce, stir in reserved flour mixture and sugar into the pan dripping, cooking flour until light browned. Dissolved the bouillon granules into the hot water; and stir into skillet. Cook and stir until it is thick and bubbling. Add your softened carrots and onions, parsley, and balsamic vinegar. Return your chicken to pan and arrange on top of the veggies. Cover; simmer for 40 to 45 minutes or until chicken is cooked through. Have a heated platter ready and place chicken on it. Take sauce and pass with chicken. It is great with mashed potatoes or rice.
  • Serves 6 to 8

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The Cook

canadianbakertoo Brantford, CA

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