ISO Smothered Chicken Recipe

[TPorter2]

There was a reader recipe for Smothered Chicken maybe a year to two years ago in CL. I hadn't made it all summer, and now that I want to I can't find the recipe. The one on the website for Smothered Chicken with Mushroom Ragout isn't it. The ingredients include, chicken, onion, garlic, mushrooms, carrots plus chicken broth and flour to make a gravy. Help would be appreciated!

[funnybone]

Is this it?

http://www.myclar2002.com/Recipe/RecipeImages/26558.jpg
Smothered Chicken

This chicken is smothered not only with gravy but also with vegetables. It's a delicious warm meal and even the gravy is low in fat.

This recipe can be found on page 271 of Cooking Light Annual Recipes 2002.


Ingredients
Cooking spray
4 (4-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 tablespoon vegetable oil
2 cups (1/2-inch) diagonally sliced carrot
1 cup (1/4-inch-thick) slices onion
1 garlic clove, minced
2 (8-ounce) packages presliced mushrooms
1/4 cup all-purpose flour
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
1 tablespoon chopped fresh or 1 teaspoon dried thyme
Chopped fresh chives (optional)


Directions
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken, and sprinkle with salt and pepper. Cook for 4 minutes on each side or until lightly browned. Remove from pan.
Heat the oil in pan over medium-high heat. Add carrot, onion, and garlic; cook 2 minutes. Add mushrooms; cook 5 minutes or until the vegetables are tender. Sprinkle with flour; cook 2 minutes, stirring constantly.

Add broth and thyme; bring to a boil, and cook until slightly thick, stirring frequently. Return chicken to pan; cover, reduce heat, and simmer for 10 minutes or until chicken is done. Garnish with chives, if desired.



Servings/Serving Size: Yield: 4 servings (serving size: 1 cup vegetables and 1 chicken breast half).


Nutrition Facts (per Serving):
273 calories; 23 g carbohydrates; 66 mg cholesterol; 5.5 g fat; 615 mg sodium; 33.2 g protein; 57 mg calcium; 2.9 mg iron; 4.6 g fiber

[sneezles]

I don't know if that's the right one or not but that sure looks very tasty. I love recipes for boneless chicken that have sauce or gravy.

[funnybone]

Originally posted by sneezles
I don't know if that's the right one or not but that sure looks very tasty. I love recipes for boneless chicken that have sauce or gravy.


When I posted it, I was thinking of making it for dinner tonight. I'm debating if I want to go out and get mushrooms though - I don't need anything else at the store (I've been grocery shopping twice and to Costco already this week) and I know if I go for mushrooms, I'll have the cart full of other things as well.

[sneezles]

Originally posted by funnybone
and I know if I go for mushrooms, I'll have the cart full of other things as well.

That's exactly what happens to me and that's when I ask DH to stop at the store for me. I have so little control that I don't realize until I get home that there is NO room for most of what I bought!

[sunberst]

wow. that photo is beautiful. i am so hungry now!
thanks for posting it! i am going to try it this weekend. i am salivating.

i have another recipe called "smothered chicken", although it is not a cl recipe. not sure where i got it from, but it is pretty yummy. i made this monday night actually. it has some butter in it & cheese, so it is not really low-fat, but it was good! and super easy & quick. i liked the fact that it uses very few ingredients & i can keep a jar of mushrooms & an onion in my pantry, and some chicken in the freezer, and make this whenever i am sort on time. a good weeknight dinner. :D



SMOTHERED CHICKEN

1 tablespoon oil
2 tablespoons butter
1 tablespoon low-sodium soy sauce
2 boneless skinless chicken breast halves
1 jar or can of sliced mushrooms, drained
1 small onion, chopped
about 1 cup shredded mozz cheese

1) melt butter into oil in a large skillet.
2) stir in soy sauce.
3) add chicken, mushrooms & onion.
4) cook until chicken is no longer pink & juices run clear.
5) place chicken breasts on brolier pan covered with foil. top with the mushroom/onion mixture. sprinkle cheese on top.
6) place under broiler until cheese is melted.

[Terri-Lynn]

Wasnt there a smothered chicken recipe served on barley?

I cant recall the actual title but I remember it was really good.

Found the recipe I was thinking about:

Smothered Chicken and Barley

Serving Size : 6 Preparation Time :0:00
Categories : Jan/Feb '98 Main Dish
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon ground cumin
3/4 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon dried mint flakes
1/8 teaspoon garlic powder
1/8 teaspoon ground red pepper
6 (4-ounce) chicken thighs -- skinned
1/2 teaspoon vegetable oil
Cooking spray
1 1/2 cups chopped onion
1 cup chopped red bell pepper
1 tablespoon low-sodium soy sauce
3 1/2 cups low-salt chicken broth
1 1/4 cups uncooked pearl barley
1 (14.5-ounce) can diced tomatoes -- drained
6 tablespoons chopped green onions

Combine the first 7 ingredients in a small bowl, and rub chicken with half of spice mixture.

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 1 minute on each side or until chicken is browned. Remove the chicken from the skillet.

Recoat skillet with cooking spray; add chopped onion, bell pepper, and soy sauce. Cook over medium-high heat 3 minutes or until vegetables are lightly browned. Add broth, barley, tomatoes, and remaining spice mixture, and stir well. Add chicken to skillet, nestling into vegetable mixture. Bring to a boil; cover, reduce heat, and simmer 55 minutes or until chicken is done. Let stand 15 minutes. Sprinkle with green onions.

Serving Size: 1 chicken thigh, 1 cup barley mixture, and 1 tablespoon green onions

Description:
"Super-nutritious barley takes the place of rice in this
chicken-and-rice update. This simple casserole contains almost 10
grams of fiber, which is more than one-third of the recommended daily
intake."
Source:
"Cooking Light, January/February 1998, p.102"
Copyright:
"© Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 286 Calories; 5g Fat (14.7% calories from fat); 25g Protein; 43g Carbohydrate; 9g Dietary Fiber; 54mg Cholesterol; 468mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat.

[Shirley Panek]

Originally posted by Terri-Lynn
Wasnt there a smothered chicken recipe served on barley?

I cant recall the actual title but I remember it was really good.

Found the recipe I was thinking about:

Smothered Chicken and Barley

This is the one I was thinking about. I like it a lot. But the one that funnybone posted looks pretty delicious!

[TPorter2]

Thanks so much, Funnybone. That is it! I really appreciate it. This forum is great...

[funnybone]

Originally posted by TPorter2
Thanks so much, Funnybone. That is it! I really appreciate it. This forum is great...

You're welcome - glad I could find it for you!

[TPorter2]

As a follow-up, I made this recipe and it was great, as usual. Thanks again for your help.

[sunberst]

followup:

last night i made funnybone's smothered chicken recipe posted above. it was a fairly bland dish, no flavors screaming out at you, but the chicken was juicy & plenty of veggies. i doubled the garlic & added a few more spices to the mix to jazz things up. served it w/a side of cottage cheese mashed potatoes. it was easy to make & good for a quick weeknight dinner. it only needed one pan to make this, so i give it 2 thumbs up for ease of cleanup. :)

[lhall]

Originally posted by sunberst
followup:

last night i made funnybone's smothered chicken recipe posted above. it was a fairly bland dish, no flavors screaming out at you, but the chicken was juicy & plenty of veggies.

I made this when I came out, and it did get bad reviews.

I think I modified it by using 1/2 the mushrooms (DD1 doesn't like them) and using beef broth instead of chicken. I'll try to remember to double check the changes I made. It's one of my repeaters with the changes.

Leigh

[funnybone]

I have never made the recipe before and was planning on doing so for dinner. I think I will increase the garlic and pepper, and maybe add some paprika or cayenne as well. Even adding some chopped green peppers may help as well. I'll have to taste it as it goes to see what it needs. Thanks for the tips that it needed something more.

[sunberst]

besides doubling the garlic, i also added a little garlic salt. my chicken broth was the natural goodness low sodium fat free kind. so i felt that the little extra salt wouldnt hurt. i added a touch more thyme, and also some other random spices (not sure exactly, maybe a pinch of emeril's essence).

i too, used only half the mushrooms (ONE 8 oz. pre-sliced package instead of two). i love mushrooms, and i know they shrink down when they cook, but it seemed like A LOT.

good luck.

please give us an update on how it turned out for you!

[funnybone]

Well, I made the Smothered Chicken and we really enjoyed it - DH more than I did!! I served it on top of some plain rice.

I seasoned the chicken with some salt, pepper, Half sharp Hungarian paprika, garlic powder and basil before I browned them. I used half the mushrooms, baby carrots (left whole as I hate mushy carrots) and added 1 cup of green pepper. With the thyme, I added some basil and oregano and a dash of that paprika. It was tastey - no bland at all. I would make it again - for sure.

[sunberst]

thats funny funnybone. while dbf & i enjoyed it, HE enjoyed it more than me as well.

you have a good seasoning mix going on there. i think with the modifications, like adding extra seasoning, it would jazz things up and not make it so bland. the recipe "as is" seemed a bit bland.

oh! baby carrots! why didnt i think of that! i used whole carrots sliced & my they were a little softer than i liked. i will have to write in that tip. thanks!

[TPorter2]

I made this Smothered Chicken again last night. It remains one of my favorite CL recipes. Thanks again to Funnybone for finding it for me last summer. I guess I make it once every couple of months. DH took the leftovers today for lunch.

[Kuvy]

Gosh THANKS for this recipe TPorter2 ( "Best and Easiest Dish of 2003" thread here (http://community.cookinglight.com/showthread.php?s=&threadid=51939&perpage=30&pagenumber=2). I just made this tonight and it is definitely going straight into our very short list of repeaters!

I can't believe something so "comforting" could be so easy and only 5 WW points!!!

I added (jarred) roasted garlic cloves, a dash of ff milk and some onion salt.

We had it with Cheesy Bread Pudding - Sneezles' posted recipe here (http://community.cookinglight.com/showthread.php?s=&threadid=53074)

Absolutely Delicious...

[Vicanddi]

Okay, so this post is more than a year old, but this recipe looks great. Thanks for bringing this thread back up. I plan on giving this a try soon :)

[TPorter2]

kuvy, glad you liked it. For me it passes the test if I make the recipe repeatedly, and I make this one about once a month or so. I like your add-ins and will try that too.

[TPorter2]

I'm bumping this up again. I made this for company on Saturday night, and they raved about it. I served it with rice, salad and garlic bread. It is a regular repeater of mine.

[TPorter2]

One more bump.

I was trying to think of some recipes I hadn't made in a while, and this is one. I think I will have it this weekend. So easy and really delicious...