Grannys Smothered Chicken Recipes

Steps:

• Place the chicken breasts in a casserole dish. Season with salt & pepper & garlic powder. Spoon the soup over the chicken breasts. Spoon the sour cream on top of the soup. Sprinkle the fried onions over the top of the casserole. Bake at 350 for 1 hour.

Steps:

• Under cold water wash the chicken inside and out under cold water and pat dry. In a bowl pour the flour in.Season the chicken pieces with salt and pepper and dredge in the flour shaking off excess flour. In a dutch oven type pot over medium heat add the oil and bacon grease. Doing a few pieces of chicken at a time, brown until golden on both sides remove and set aside.
• When all the pieces are browned add the onion in the remaining oil and cook until translucent, add the celery for 5 minutes. Put the chicken back into the pot then add the stock. Bring to a easy boil season with salt and pepper then cover. Lower the heat to simmer for 50 to 60 minutes.
• Stir in the hot sauce and scallions before serving. Great over noodles,baked potatoes or rice.

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and thyme and more olive oil if needed and saute until lightly browned and tender, 5 to 10 minutes. Add the onion and season with salt and pepper. Let cook until the onions are softened, 5 to 7 minutes. Mix in the flour and mustard and cook for about 2 minutes. Whisk in the beef stock and bring to a simmer. Cook until thickened, 3 to 4 minutes. Add the grilled chicken breasts, then cover the skillet and turn down the heat to medium-low. Let simmer for about 10 minutes.
• Prepare the rice according to the package directions. Remove the rice to a large bowl and stir in 2 tablespoons parsley. Place rice on a platter, then top with the chicken and mushroom sauce. Garnish with the remaining fresh parsley.

Steps:

• In a large skillet, heat oil for frying. Season the chicken pieces with salt and pepper to taste. Flour the chicken lightly twice. Drop coated chicken into hot oil slowly to prevent splatters. Fry until golden brown, about 12 to 15 minutes.
• Meanwhile, boil the potatoes in a large pot of boiling water. When potatoes are soft, remove from heat. Save the 'potato water'.
• When chicken is done, drain the oil out of the skillet and place the potatoes in the skillet with the chicken. Slowly pour the 'potato water' over the skillet mixture. Add whole cloves, cover and simmer. As the mixture sets it prepares its own gravy in the skillet, so the longer it simmers, the better! When the consistency is to your taste, remove from heat and serve.

Steps:

• In a large skillet, heat oil for frying. Season the chicken pieces with salt and pepper to taste. Flour the chicken lightly twice. Drop coated chicken into hot oil slowly to prevent splatters. Fry until golden brown, about 12 to 15 minutes.
• Meanwhile, boil the potatoes in a large pot of boiling water. When potatoes are soft, remove from heat. Save the 'potato water'.
• When chicken is done, drain the oil out of the skillet and place the potatoes in the skillet with the chicken. Slowly pour the 'potato water' over the skillet mixture. Add whole cloves, cover and simmer. As the mixture sets it prepares its own gravy in the skillet, so the longer it simmers, the better! When the consistency is to your taste, remove from heat and serve.

Steps:

• Rinse the pork chops and pat dry with paper towels. Sprinkle salt and pepper over chops, then dredge in flour to lightly coat. Reserve the remaining flour.
• In large, deep skillet, heat oil over medium heat. Add two of the pork chops and cook, turning once until well browned, about 5 minutes per side. Transfer the chops to a plate. Repeat with remaining chops.
• Add onions and garlic to the fat in the pan and cook, stirring, for 1 minute. Reduce the heat to low and add reserved flour. Cook, stirring, until it begins to brown, about 8 minutes.
• In a small bowl combine the stock, water, Worcestershire, vinegar, mustard, molasses and allspice. Add to pan and stir until well incorporated. Bring to a boil, then reduce the heat to maintain a simmer. Return the pork chops and their accumulated juices to the pan.
• Cover and simmer until the chops are very tender, about 45 minutes, turning the chops halfway through cooking. Serve hot.