Smothered Chicken (in Creamy Sauce)

Smothered Chicken (in Creamy Sauce) – Stovetop version

Chicken Breasts, brown on each side, set aside. (One for each person)

In large pot put onion, diced, lots of garlic, smashed, into olive oil, and cook until onion is translucent. (One onion, less or more, and several garlic cloves)

Put the browned chicken breasts on top of the onions and garlic. Add a couple cups of chicken stock (or water), plus a tablespoon of Soy Sauce, a tablespoon of chicken base.

Cook until chicken is done, no more pink remaining, tender, but not falling apart.

While the chicken is cooking make a sauce base which you’ll add to the chicken later.

Several cloves of garlic, smashed, cooked in olive oil a few minutes. Add butter and olive oil and flour (3T of butter, 3T oil, 6T flour) … stir together well and cook until bubbly, add 2 C milk, stir well until the mixture heats up and gets thick.

When the chicken is ready, add the sauce into the pot with the chicken, stock, onions, etc. Stir it in some, it’ll seem clumpy and not mixed well. It will integrate into a thick, rich sauce.

Cook for another 20 minutes or so. (Carefully remove chicken from sauce, put on platter and put sauce into a bowl with a serving spoon.)

Serve over rice or noodles. Adjust amounts up or down for your family needs.

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