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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Hunter's Chicken Recipe

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This recipe for Hunter's Chicken is from Kemp Family Cookbook, 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:  
1/2 cup all-purpose flour
1 teaspoon crushed basil
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
8 skinless chicken thighs
1 tablespoon vegetable oil
1 10 oz. can of Campbells Condensed Golden Mushroom Soup
1 8 oz. can stewed tomatoes cut up
1/2 cup sliced carrots
1 medium zucchini sliced
Grated parmesan cheese
Directions:
Directions:
Mix together flour, basil, salt, garlic powder, and black pepper in a bowl or brown paper bag. Dredge or shake chicken in flour mixture. Cook the chicken in a large fryer or skillet with hot oil on medium high heat for about 10 minutes or all the chicken is until browned on both sides. Remove chicken and set aside. Spoon off fat from the skillet. In the same pan, combine soup, tomatoes, and carrots. Heat to boiling. Return the chicken to the skillet and reduce heat to low. Cover and let cook 15 minutes, stirring occasionally. Stir in zucchini. Cover and cook for 10 more minutes or until chicken is not pink. Serve over pasta, mashed potatoes, or rice and top liberally with parmesan cheese.

Variation: Some people are not fans of zucchini, the recipe works just as well without it or substitute with one cup of sweet peas.
Personal Notes:
Personal Notes:
This recipe is for Jay who often asked me to make it for him when he was growing up.

 

 

 

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