Hometown Get-Togethers - Candace Floyd [46]
2. Add the chicken to the skillet and brown for 10 minutes, turning frequently. Add 1½ cups water, bring to a boil, reduce the heat, cover tightly, and simmer until tender, about 45 minutes.
3. Remove the chicken to a shallow serving bowl. Add the sour cream to the pan drippings and whisk until well blended. Pour over the chicken. Serve with egg noodles or dumplings.
Mushroom and Italian Herb Chicken
Dawn Onuffer, Crestview, Florida
Serves 10 to 12
“There is very little prep work involved in this recipe, so it is ideal to prepare in the morning and serve later that night. Cooking all day really infuses the flavors together.”
10 boneless, skinless chicken thighs, or 5 boneless, skinless chicken breasts
1 pound fresh mushrooms. sliced
¼ medium red bell pepper, finely chopped
¼ medium green bell pepper, finely chopped
¼ medium onion, finely chopped
Two 14-ounce cans stewed tomatoes, undrained
One 6-ounce can tomato paste
2 tablespoons cornstarch
1 tablespoon sugar
1 teaspoon dried oregano
¼ to ½ teaspoon dried red pepper flakes
½ teaspoon salt
½ teaspoon black pepper
1¼ pounds uncooked penne or any variety pasta
1. Place the chicken in a 6-quart slow cooker. Top with the mushrooms, bell peppers, and onion.
2. Combine the stewed tomatoes, tomato paste, cornstarch, sugar, oregano, red pepper flakes, salt, and black pepper in a bowl; mix well. Pour over the chicken and vegetables.
3. Cover and cook on low for 9 to 10 hours or on high for 5 hours, until the chicken is thoroughly cooked and the onion is tender.
4. Cook the pasta according to the package directions. Drain and transfer to a serving platter. Spoon the chicken and sauce over the pasta.
Nona’s Italian Country Chicken
Kathryn Novak, Northville, Michigan
Serves 6
“I come from a family of six sisters, four brothers, and eighty-one first cousins. Life centered around food. Our kitchen was always filled with mouthwatering aromas. Nona’s Italian Country Chicken is a favorite I serve for Christmas Eve dinner. It is very simple and quite delicious. The kids (I have twenty-seven nieces and nephews) and adults all love it.”
3 eggs
6 boneless, skinless chicken breasts, quartered
2½ cups dry Italian bread crumbs
½ cup (1 stick) butter plus 1 to 2 tablespoons, if needed
2 tablespoons extra virgin olive oil
1½ teaspoons dried Italian seasoning
2 large green bell peppers, thinly sliced
One 7-ounce can sliced mushrooms, well drained
2 cups chicken broth
2 cups shredded Monterey Jack
One 2-ounce can French’s Original French Fried Onions
1. Beat the eggs in a large, shallow dish. Arrange the chicken in the dish, turn to coat with the eggs, cover, and refrigerate overnight.
2. Preheat the oven to 350°F. Grease a 13 × 9-inch baking dish.
3. Place the bread crumbs in a shallow pan. Coat the chicken with the bread crumbs.
4. Melt ½ cup butter in a large skillet over medium heat. Working in batches, cook the chicken until browned, about 2 minutes per side. Add 1 to 2 tablespoons butter, if needed. Remove the chicken to the prepared pan.
5. Add the olive oil and Italian seasoning to the skillet drippings and heat over medium heat. Add the bell pepper strips and cook until brown, about 12 minutes, stirring frequently.
6. Sprinkle the peppers and mushrooms evenly over the chicken. Add ½ cup of the chicken broth to the skillet, scraping to loosen browned bits; pour the broth from the skillet and the remaining broth over the chicken. Top with the shredded cheese.
7. Bake, uncovered, for 30 minutes. Sprinkle the French fried onions evenly over the top and bake for 15 minutes longer, or until golden.
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TIPS FROM OUR TEST KITCHEN: This dish may be doubled easily by using two 13 × 9-inch pans and browning in two large skillets. French’s Original French Fried Onions category winner in American Profile magazine’s Get-Togethers Recipe Contest
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Potluck Polynesian Chicken
Bette Lou Wolford, Fort Morgan, Colorado