Smothered Chicken
Description
This smothered chicken will be a huge hit at your house because it's not just good, it's amazing. The chicken is perfectly seasoned and in a rich gravy that is great served with mashed potatoes, rice or egg noodles.
Ingredients
2 large boneless, skinless chicken breasts
salt and pepper, to taste
1/2 cup flour
1 T. garlic powder
1 T. onion powder
1/2 T. paprika
1/4 - 1/2 t. cayenne pepper , optional
2 T. olive oil
2 T. butter
1 large onion, sliced
1 c. chicken broth
1 t. Worcestershire sauce
1/4 c. heavy whipping cream
Directions
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Cut the chicken breasts in half lengthwise to make 4 cutlets. Season each with salt and pepper on both sides.
Add flour, garlic and onion powders, paprika, and cayenne pepper to a bowl; stir. Reserve 2 T. of this seasoned flour in a small bowl for use later to thicken the gravy.
Add the oil to a skillet over medium-high heat. While heating up, add the flour from the larger bowl to a platter; coat each piece of chicken in the flour.
Add chicken to the skillet; cook for 5 minutes per side until golden but not quite cooked through. Transfer chicken to a platter.
Reduce heat to medium-low; add butter to the skillet. Once melted, add in the onions; cook until softened and golden, about 15-20 minutes, depending on the thinness of the onions. Stir every couple of minutes, turning down the heat if they begin to burn.
Sprinkle the 2 T. reserved seasoned flour into the skillet; cook for about 1 minute, stirring constantly. Add in the chicken broth and Worcestershire sauce; stir until the flour has dissolved while scraping the browned bits off the bottom of the skillet; stir in the cream.
Add the chicken back to the skillet; cook for 5-7 minutes or until chicken is fully cooked through (165 degrees F) and the gravy has thickened. The heat may need to be increased.
Season to taste with salt and pepper, if needed.
Serve immediately.
2-4 servings.