2 cans of cream of chicken (or substitute 1 can for Golden Mushroom Soup)
1 stick of butter
1 onion chopped large (cut into 6 large pieces)
1 green bell pepper chopped large (take seeds out cut into 8 slices)
Dried seasonings- Garlic (powder or salt), Onion (powder or salt), Lawreys, Italian herb,
cont'd- Lemon Pepper, William & Sanoma seasoning (if u have)
Instructions
Note- If you use Garlic or Onion salt then you will use less salt of
any kind
Note- You need 2 cans of soup for every 4 pieces of chicken
Prep- Cut Green bell pepper & onion as directed and put them to
the side. Cut all fat from chicken and underneath skin, cut/split
each chicken breast on the diagonal (butterfly), using dried
seasoning plentiful on the Chicken Breast all between the bones,
between the skin (except the salt products). Add salt in all the
same places last so that you will not over salt the chicken. Put all
of your dried seasoning on your chicken. This will help it stick
when you sautee & brown your chicken
Use a stick free surface deep skillet with a lid, heat on a medium
heat using 1/2 stick of butter. Place chicken in the skillet face
down open to the butterflied side so that the inside of your
chicken will cook. Monitor this process. Just as soon as you see
the inside of the chicken go from pink to white, turn the chicken
over and place the skin side down. You may need to add 1/4 of
your dry seasonings (you can also add a little olive oil). Once
your chicken (skin side down) is lightly brown, remove the
chicken from the skilled. Place each piece on paper towel to
absorb oil.Your skillet should be hot but not too hot. Time to
add onion & bell pepper and 1/2 cup of HOT water.Allow all of
seasoning from the bottom of the skillet to come up (or use
wooden spoon or rubber spatchular) to mix those seasonings
into the warm water w/vegetables making a seasoning thin
gravy.
While your thin gravy gets thick add Cream of Chicken. Stirring
fast on low to medium heat, mix and stir until al your lumps are
gone. This is when you may use the remainder of the butter to
keep the gravy smooth (add 1/4 HOT water if needed). Add
chicken back to gravy (butterflied side down). Be sure to cover all
of the chicken with gravy from bottom to top. If you don't have
enough gravy that means you cooked too much chicken. And u
may have to add water depending on how fast you cook the meal
and what temperature you use. Reduce your heat and cover the
chicken. Allow to simmer 15-20 min depending on how much
gravy you have to protect your chicken from burning. Use your
wooden spoon to try to get all of your vegetables laying on top
of the chicken as it simmers b/c the vegetables will stick and
burn quick on the bottom of the pan underneath the chicken.
Originally Submitted
7/8/2012
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