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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Country Chicken In Rich Onion Gravy Recipe

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This recipe for Country Chicken In Rich Onion Gravy is from JE'AN AND BEULAH HEBERT'S FAMILY RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbsp Plus 2 Tsp Chef Paul Prudhomme's Poultry Magic
8 (2 and 1/2 Oz) Boneless Skinless Chicken Breast
6 Tbsp Unsalted Butter
2 Cups Chopped Onions
1/3 Cup All Purpose Flour
2 Cups Chicken Stock
1/4 Tsp Salt
2 Cups Hot Cooked Rice
Directions:
Directions:
Sprinkle 1/2 teaspoon poultry majic evenly over each chicken breast. Set aside.

In a 10 inch heavy skillet over high heat, melt 2 tablespoons butter. When it comes to hard sizzle add onions. Cook stirring occasionally about 5 minutes or until onion starts to brown. Turn heat down to medium and continue cooking, stirring frequently about 5 to 6 minutes or until onion is caramelized, a rich brown color. Remove from heat and transfer onions to another container. Set aside.
Return skillet to high heat and add 3 tablespoons of butter. When butter starts to sizzle, dredge 4 seasoned chicken pieces through the flour. Shaking off excess flour, lay them in a single layer in the skillet. Cook about 1 and 1/2 minutes per side or until golden brown. Remove from skillet. Add remaining butter and repeat procedure with remaining chicken. Stir in reserved caramelized onions and return browned chicken to the skillet. Stir in remaining stock, poultry magic and salt and bring it to a boil. Reduce heat and simmer, stirring occasionally, about 20 minutes or until sauce has thickened slightly and chicken is fork tender. Remove from heat and serve over hot rice.
Personal Notes:
Personal Notes:
My mom told me this is as close to the taste of the way Aunt LeLee would cook
smothered chicken, with a few additions of mine.

 

 

 

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