Tuesday, November 13, 2012

Smothered Chicken

               This is sort of my version of The Cheesecake Factory's "Chicken and Biscuits". Well, without the biscuits.  I will have to work on that.

                I made this from start to finish in an hour.  That includes the mashed potatoes, which are from scratch.  I dice the potatoes small and they are cooked 20 minutes after the water starts boiling.  I then add some half and half, butter, salt, and pepper.


  1. 1 pound of chicken breasts
  2. 2 eggs
  3. 1/2 Cup of flour
  4. 1 tsp baking powder
  5. 1 tsp salt
  6. 1/2 tsp thyme
  7. 1/4 tsp pepper
  8. 1/2 Cup milk
Ingredients for gravy
  1. 2 Tbl butter
  2. 2 Tbl flour
  3. 1 Cup chicken broth
  4. 2 tsp fresh lemon juice
  5. 1/4 Cup milk
  6. 1 tsp salt
  7. 1/2 tsp thyme
  8. 1/2 tsp pepper
  9. (optional- mushrooms)
Preheat oven to 350F

For the batter, combine  the eggs, flour, baking powder, salt, thyme, pepper, and milk.

Dredge the chicken in the batter and then place in a pan with heated canola oil on medium heat.  Cook until the batter turns golden.

Remove the chicken from the pan and place on a baking dish and let finish cooking in the oven until the chicken is cooked through.  It took 15 minutes in the oven at 350F for me.

For the gravy, remove the oil from the pan.  Then add the butter and let it melt.  If you want to add mushrooms you can saute them for a few minutes now.  Whisk in the flour and let it cook for 3 minutes on medium low.
 Then add the broth, whisking the whole time.  Let the broth come to a boil and then lower the heat. Add the lemon juice and spices. Then add the milk.

To serve, place your mashed potatoes down on the plate.  Place some gravy over it.  Top with the chicken and then place more gravy on top.

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