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Wednesday, May 11, 2011

Creamed Chicken

You know in South Carolina we love chicken. What you may not know is we like it in a variety of ways and this Creamed Chicken is easy to make. If you'd like some additional recipes indigenous to South Carolina, be sure to check out Savor South Carolina, Recipes from a Southern Kitchen and Famous flavors of the South, the links are located at the bottom of this recipe.

This recipe makes around 4 servings

black pepper
1/2 cup flour
1 1/4 pounds chicken breasts and thighs
(thighs make a richer stock but are higher in fat)
1 – 2 tablespoons butter or margarine
1 tablespoon Olive oil
2 cups heavy cream
3 tablespoons flour
2 cups chicken broth
1 cup Portobello mushrooms sliced
Salt and freshly ground pepper to taste
½ teaspoon of ground sage
1 teaspoon dried Rosemary

Mix salt, Rosemary, Sage and 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 cream. Cook for 10 minutes over low heat, adding more cream if necessary. Turn chicken pieces occasionally. Cover tightly and cook until tender. Remove chicken by placing in a baking dish and keep in warm oven (optional). Add 3 tablespoons flour to remaining juiced in pan and stir until well-blended. Slowly add stock, mushrooms, and the remaining cream. Bring to boiling point, season to taste, and spoon some sauce over chicken. Serve remainder of sauce with rice or potatoes, it is also great with pasta or over hot grits for breakfast.

Suggested add ins:
Diced red and green bell peppers
Shredded cheese

Tip 1 : You can substitute the cream used in this recipe with Cream of Mushroom soup. It tastes just as good. Try the Low fat version Cream of Mushroom soup too!
Tip 2 : This recipe can also be done in the crock pot. Cook chicken in chicken broth on high in crock pot for a few hours, add in Cream of Mushroom soup and voila, Creamed Chicken!

Great southern recipe resources:
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