Email to Booper      

Recipe Categories: booper's HOME PAGE4-Kids Alcohol AltonBrown APPETIZERS BakedGifts BakeSale BBQ BEEF BIRTHDAYPARTIES BREAD BreadMachine BREAKFAST BURGERS CAKESandPIES CANDY Canning CARB_FRIENDLY CASSEROLES Cheesecake COOKIES Cookingfor2 CraftyCooking CROCKPOT DESSERTS DIABETIC DogTreatRecipes EGGS ETHNIC FISHandSEAFOOD Frosting FRUIT GBSRecipes Holiday-TGiving HolidayRecipes HomemadeMixes IceCream JAMSandJELLIES LowCarb LOWFAT MAINMEAL MARINADES MEATS OldFamilyRecipes PartyPleasers PASTA PASTRIES PIZZA PORK POTATOES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS SummerDesserts SummerDishes VEGETABLES WLSRecipes

Smothered Chicken

List of Ingredients




Serves: 4 to 6

1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
One 3- to 3 1/2-pound chicken, cut into 8 pieces and rinsed (not dried)
1/3 cup vegetable oil
4 medium onions, thinly sliced
1 pound fresh mushrooms, sliced
2 cans (10 3/4 ounces each) condensed cream of mushroom soup
1/2 cup white Zinfandel or other semi-dry blush wine





Recipe



In a shallow dish, combine the flour, salt, and pepper; mix well. Dip the chicken in the flour mixture, coating well.

In a soup pot, heat the oil over medium heat. Cook the coated chicken in batches for 4 to 5 minutes per side, until browned. Drain on a paper towel-lined platter.

Add the onions and mushrooms to the pot and sauté for 5 minutes. Return the chicken to the pot and stir in the soup and wine. Reduce the heat to medium-low, cover, and simmer for 55 to 60 minutes, or until the chicken is tender and no pink remains, stirring occasionally.

Serve it over cooked rice or curly egg noodles.