Easy Smothered Chicken

Add the chicken to a heated cast iron skillet with olive oil. Add chicken to skillet and sear for 5 to 7.

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Remove chicken from oven.

Easy smothered chicken. Combine cream of chicken and mushroom soup with one can of water and pour over chicken. In a saucepan combine all soups and butter mix well if too thick add 14 cup. Gravy will start to thicken.

Whisk flour into the skillet and add bacon heavy cream broth wine and parmesan cheese. Add the chicken back to the pan and simmer for 20 minutes. Add mushrooms and onions and cook til tender.

Coat the chicken pieces with the gravy. Begin adding your chicken back into the pan. Stir it around over bottom of pan and turn chicken then salt pepper chicken.

Place chicken in a casserole dish. Bake uncovered for 25 to 30 minutes or until chicken. Place chicken in greased baking dish and top with sliced onions.

Brown the chicken on both sides and remove from the skillet. It adds a bit more flavor. Dredge the chicken in the flour mixture covering all sides.

Pound chicken breasts to 14-in. To dredge the chicken in the flour just plop it down in the flour and coat one side then turn it over and coat the other. How to Make Smothered Chicken with Gravy Ensure the chicken thighs are dry and season both sides of the chicken.

Remember to baste the chicken with the gravy every few minutes. In a large nonstick skillet heat 1 teaspoon oil over medium-high heat. Pat the chicken thighs dry with paper.

How to make Smothered Chicken thighs Season the flour and dredge the chicken I like to season the chicken first with salt and pepper before dredging it. While the bacon is cooking mix together the flour garlic powder onion powder paprika salt pepper and Italian seasoning in a shallow bowl or dish. Cover the chicken and allow it to cook on medium-low to medium heat for 30 – 35 minutes or until fully cooked.

In same pan cook chicken. Saute mushrooms until tender 2-3 minutes. Heat oil and butter in a large skillet over medium-high heat until butter is melted.

Pat dry the chicken breasts with paper towels then season chicken breasts with seasoning salt paprika and pepper. Tilt pan and blend into the drippings the waterflour mix. Season to your liking with salt pepperand garlic powder both sides.

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