Hönsfrikasse Smothered Chicken Recipes

Steps:

• Clean chicken breasts and dry well. In a shallow baking dish, combine the flour, cayenne pepper, paprika, salt, and pepper. Dredge chicken breasts in flour mixture to coat. Shake off excess. In a large skillet heat 1/4-inch vegetable oil over medium heat. Add chicken and brown well, about 2 minutes on each side. Remove from pan and set aside. Pour excess oil from pan, leaving a thin layer. Add onions and garlic, saute, stirring occasionally, until translucent, about 3 to 5 minutes. In a bowl combine sour cream, chicken stock and green onions and mix well. Transfer chicken back to skillet, pour sour cream mixture over it. Bring to a simmer and cook, covered, until done, about 10 minutes.;

Steps:

• Mix 1 teaspoon salt and 1/8 teaspoon pepper with 1/2 cup flour. Lightly dredge chicken pieces in flour mixture. Heat butter or margarine and oil in heavy frying pan. Brown chicken pour off excess oil. Pour in 1 cup half-and-half or cream. Cook for 10 minutes over low heat, adding more cream if necessary. Turn chicken pieces occasionally. Cover tightly and cook until tender. When done, remove to hot platter to keep warm. To pan juices, add 3 tablespoons flour and stir until well-blended. Slowly add stock, mushrooms, and remaining half-and-half or cream. Bring to boiling point, season to taste, and spoon some sauce over chicken. Serve remainder of sauce with potatoes. Garnish with parsley.

Steps:

• Heat oil in deep 12-inch skillet over low heat 5 minutes. Sprinkle chicken with salt and 1/2 teaspoon of the black pepper; place in hot skillet. Cover chicken with yellow and green onions.
• Cook chicken over medium heat 10 minutes; turn chicken. Cook 10 minutes longer or until golden. Reduce heat to low; cook 5 minutes longer. Turn; cook 5 minutes. Remove chicken from skillet. Place in large pot (Dutch oven); set aside.
• Continue heating skillet over low heat. Stir together flour, 1/3 cup of the soy sauce and 4 cups of the hot water in medium bowl with wire whisk or fork until smooth.
• Cook flour mixture in hot skillet over medium heat, stirring constantly with wire whisk or fork, until mixture boils and thickens. Stir in remaining water, 1 cup at a time, stirring after each addition, until smooth.
• Stir in remaining 1/3 cup soy sauce, the onion powder and remaining 1/4 teaspoon black pepper. Pour gravy over chicken in large pot. Reduce heat to low. Cover and simmer 1 hour, stirring occasionally. (Gravy may stick to pot.)

Steps:

• Mix 1 teaspoon salt and 1/8 teaspoon pepper with 1/2 cup flour. Lightly dredge chicken pieces in flour mixture. Heat butter or margarine and oil in heavy frying pan. Brown chicken pour off excess oil. Pour in 1 cup half-and-half or cream. Cook for 10 minutes over low heat, adding more cream if necessary. Turn chicken pieces occasionally. Cover tightly and cook until tender. When done, remove to hot platter to keep warm. To pan juices, add 3 tablespoons flour and stir until well-blended. Slowly add stock, mushrooms, and remaining half-and-half or cream. Bring to boiling point, season to taste, and spoon some sauce over chicken. Serve remainder of sauce with potatoes. Garnish with parsley.