~Smothered Chicken~
Source of Recipe
My Grandmother (Ms. Ethel)
Recipe Introduction
My spin on my Grandmother's recipe. Believe it or not, this was breakfast on Sunday morning before going to Sunday School. Why, I don't know. Maybe because we were going to be in church until after 12 noon. This was served with homemade biscuits and buttered rice.
List of Ingredients
2 1/2-3 lb. chicken cut into 8 pieces, rinsed
1/2 cup olive oil or vegetable oil
1 large medium onions thinly sliced
1/2 lb. fresh mushrooms, sliced
1 can (10 3/4 0zs) cream mushroom soup
1 can of cream of chicken soup
1/2 cup white or red wine
Seasoned Flour:
1 cup all-purposed flour
2 teaspoons seasoned salt
1 tablespoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
4 packs Saz'on Seasoning
Recipe
1] In shallow baking dish, combine flour, seasoned salt, onion owder, saz'on, garlic powder and cayenne pepper, mix well. Season chicken with salt and pepper. Dip chicken in flour, and coat well. In skillet, brown chicken in olive oil (4 minutes per side). Drain on a paper towels. Add onions and mushrooms to skillet and saute' for 5 minutes.
2] Pour into Dutch oven, add chicken. Mix wine and soups well. Pour over chicken in pot. Reduce heat to medium low. Cover and simmer for 1 hour. Serve over hot buttered rice or mashed potatoes.
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You can substitute the chicken for pork chops, if desired.
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NOTE: I have revised this recipe. When my Grandmother made this she didn't use wine, soup, mushrooms or the Saz'on. I changed the recipe to my taste.
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