Smothered Chicken
from Holly Clegg’s KITCHEN 101: Secrets to Cooking Confidence cookbook
Effortless flavorsome chicken in a rich brown gravy served over rice is the ultimate comfort food. When done, leave on simmer until ready to serve, you can’t overcook — just gets more tender.
Makes 6 servings
- 1 onion, chopped
- 1 teaspoon minced garlic
- 1/2 cup water
- 2 pounds boneless skinless chicken breasts
- 1/4 cup all-purpose flour dissolved in 1/2 cup water
- 1 cup fat-free chicken broth
- 1 bunch green onions, chopped
- 2 tablespoons chopped parsley
- Salt and pepper to taste
- In large nonstick skillet coated with nonstick cooking spray, sauté onion and garlic until tender and browned, 5–7 minutes.
- Add 1/2 cup water and continue cooking 5 minutes. Add chicken. Bring to boil, reduce heat, cover and cook 20-30 minutes until chicken is tender.
- In small cup mix together flour and water and add to skillet, stirring until smooth and thickens. Gradually add broth, cooking until chicken is done and gravy is bubbling, another 15-20 minutes.
- Stir in green onions, parsley, and season to taste.
Nutritional info per serving:
Calories 216, Calories from Fat 18%, Fat 4g, Saturated Fat 1g, Cholesterol 97mg, Sodium 249mg, Carbohydrates 9g, Dietary Fiber 2g, Total Sugars 3g, Protein 33g, Dietary Exchanges: 1/2 starch, 1 vegetable, 4 lean meat
Terrific Tip: If you’re only using a small amount of parsley, dried parsley is fine.
Slow Cooker French Onion Soup
- 1/4 cup unsalted butter
- 6 thyme sprigs
- 1 bay leaf
- 5 pounds large sweet onions, vertically sliced (about 16 cups)
- 1 tablespoon sugar
- 6 cups unsalted beef stock (such as Swanson)
- 2 tablespoons red wine vinegar
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 24 (1/2-ounce) slices whole-grain French bread baguette
- 5 ounces Gruyère cheese, shredded (about 1 1/4 cups)
1. Place butter, thyme, and bay leaf in the bottom of a 6-quart electric slow cooker. Add onions; sprinkle with sugar. Cover and cook on HIGH for 8 hours.
2. Remove thyme and bay leaf; discard. Add stock, vinegar, salt, and pepper; cook, covered, on HIGH for 30 minutes.
3. Preheat broiler to high.
4. Arrange bread in a single layer on 2 baking sheets; broil 30 seconds on each side or until toasted. Place 1 cup soup in each of 12 (8-ounce) ramekins or ovenproof bowls, or follow freezing instructions. Top each serving with 2 bread slices and about 2 tablespoons cheese. Place 6 ramekins on a jelly-roll pan; broil 2 minutes or until cheese melts and begins to brown. Repeat procedure with remaining 6 ramekins, bread slices, and cheese.
Want more ‘Back in the Groove Food’? Check out our recipes from previous years, HERE!