Country cooking with a little help from a Greek...
No time to go to the store today... Sometimes you gotta cook what you have on hand especially when your day around the house is already full of tasks. After a quick take of the crisper drawer the other day, I found some celery and mushrooms that needed using and a package of boneless chicken breast in the freezer. Looks like supper is gonna be creative.
Later that nite...
Folks, sometimes I amaze myself as this was one delicious chicken dish and the gravy was exceptional. The Greek seasoning was just perfect with the celery gravy as it had all the flavorings I looked for, and that's a good thing 'cause it went well with my country cooking. I served the chicken over rice along side helpings of collard greens, speckled butter beans, fried corn and of course, cornbread. Change out the seasoning if you desire but I'm keeping it in for the next time I make this. And I will make it again... Enjoy!
|Brown the cutlets in oil &|
simmer in gravy for over an hour
3 large boneless chicken breast
Homemade Greek seasoning or Cavender's
3 tablespoons olive oil
3 celery stalks, sliced
1/4 cup chopped bell pepper
1/2 cup white wine
1/2 cup finely diced mushrooms
2 tablespoons flour
2 cups chicken stock
Rinse the chicken and slice horizontally in half. Pat each piece with paper towels to dry. Sprinkle liberally with Greek seasoning.
Heat the oil in a wide skillet over medium high heat and brown chicken on both sides. I did this in two batches. Remove chicken and all but 2 tablespoons of oil. Add celery and bell pepper. Sauté until tender and deglaze pan with the wine cooking most of it away. Add the mushrooms and flour stirring to cook mushrooms for about a minute. Add the chicken stock and stir until sauce thickens. Add the chicken back into the pan and spoon sauce over to cover. Simmer on low heat uncovered for over an hour or until tender. I left it on for well over an hour and half to let the celery almost melt away.Serve over rice, couscous or coarse ground grits.