Smothered Chicken

This is not a recipe that I would typically go for. I do not mind onions diced up in casseroles or as part of a dish where they blend in. However, I do not like them when they are a main part of the dish. I almost passed on this recipe, but decided to expand my palate and give it a try. 

I loved this chicken! The sauce was so deliciously awesome and I did not even mind the onions that much. My girls on the other hand wanted nothing to do with the onions and said leave them out next time. I had actually thought about not using them and making the dish without them, but ultimately decided to make the recipe as written. Maybe next time for them I will try it without the onions and see how it works and tastes.

Smothered Chicken

Ingredients:

• 2 large chicken breasts
• black pepper, to taste
• 1/2 cup all purpose flour
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1/2 tablespoon paprika
• 1/2 teaspoon cayenne pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium-large yellow onion, sliced
• 1 cup low sodium chicken broth
• 1 teaspoon Worcestershire sauce
• 1/4 cup heavy whipping cream

For Serving

• mashed potatoes

Directions:

1. Cut the chicken breasts in half horizontally, making four thinner pieces. Season both sides of each piece with black pepper.
2. In a shallow bowl, stir together the flour, garlic powder, onion powder, paprika and cayenne pepper. Remove 2 tablespoons of the seasoned flour and place into a small bowl.
3. In a large skillet add in the oil and heat over medium-high heat.
4. Meanwhile, coat both sides of the chicken pieces in the flour mixture, pressing down lightly to ensure the flour sticks.
5. Once the pan and oil is hot, add in the chicken pieces. Cook until golden brown on both sides, but not completely cooked, about 5 minutes per side. Transfer the chicken to a plate.
6. Reduce the heat to medium-low and add the butter to the skillet. Once the butter has melted, add in the onion slices and cook until softened and golden, about 15-20 minutes, stirring every few minutes. If the onions start to burn instead of brown reduce the heat.
7. Sprinkle the reserved 2 tablespoons of flour mixture over the onions. Stir constantly and cook for 1 minute.
8. Slowly pour in the chicken broth and Worcestershire sauce while stirring constantly and scraping the browned bits off the bottom of the pan. Stir in the heavy cream.
9. Place the chicken back into the pan and cook until the chicken is completely cooked and the gravy has thickened, about 5-7 minutes. If you reduce the heat when cooking the onions, you may need to increase it to get the sauce to thicken. 

Enjoy!!!

Notes:

If your chicken breasts are already thin side, you do not need to cut them. However, you may have to adjust the cooking time.

You may not use all of the flour mixture, but the nutritional info includes all of it.

The nutritional info does not include the mashed potatoes.

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 485
Total Fat		20.7g
Saturated Fat		8g
Trans Fat		0g
Polyunsaturated Fat		0.1g
Monounsaturated Fat		6g
Cholesterol		165mg
Sodium		232.1mg
Total Carbohydrates		19.4g
Dietary Fiber		2g
Sugars		3g
Protein		54.3g
Calcium		2.3%
Iron		11.9%
Potassium		852.9mg
Vitamin A		14.1%
Vitamin C		6.8%
*Nutritional information will vary depending on the brands you use.

*Adapted from Salt and Lavender.