Saturday, March 3, 2012

Scrumptious Smothered Chicken

I've read a lot of recipes for smothered chicken but none of them quite measured up to the luscious dish I had envisioned in my mind: succulent pieces of chicken swimming in a creamy wine sauce with whole crimini mushrooms floating around lending their delicious flavor to the sauce.

Recently, I made this imaginary dish for real and it turned out scrumptious. I cooked it on the stove top, but I would like to try making it in the crockpot so it could feed a larger crowd.
Here's the recipe:


Creamy Smothered Chicken


4 skinless, boneless chicken breasts, sliced
chicken herb seasoning
cooking oil
4 oz cream cheese, room temperature
1 cup whole milk
1/2 to 1 cup white wine or cooking sherry
2 TBS cornstarch
salt and pepper to taste
1 1/2 tsp capers
1 1/2 tsp lemon juice
2 green onions, sliced small
8 crimini mushrooms, cleaned
paprika
Hot noodles

Heat a large skillet over med high for a minute. Add oil. Then add chicken and brown for 3-4 minutes on both sides. Sprinkle with chicken herb seasoning. Add a little water and add mushrooms.  Cover and let mushrooms steam and simmer for about 5 minutes.  Meanwhile, start a pot of boiling water and cook the noodles till done.

In a mixing bowl combine cream cheese, milk, wine, cornstarch, salt and pepper. (Go easy on the salt if using cooking sherry as it already has sodium in it.) After well blended, stir in capers and pour over chicken in skillet. Cover and let cook for about 5 minutes.

Serving suggestion: Serve over hot noodles with garlic bread a green salad on the side.

This was super delicious and tasted like a restaurant gourmet meal. My family raved about this dish and asked me to make it again.  Enjoy!

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