Sunday, January 23, 2011

Smothered Chicken over Brown Rice

2 boneless skinless chicken breasts, cut into strips
1 teaspoon creole seasoning, store bought or homemade
2 medium carrots chopped
2 celery stalks chopped
1 green bell pepper chopped
1 small onion chopped
1 tablespoon vegetable oil
1 tablespoon butter
1 teaspoon garlic powder
1/2 cup white wine
1/2 cup chicken broth
1 can cream of chicken soup
 Brown rice cooked in chicken broth and butter for extra flavor

Make It:
Heat a large pot over medium high heat, add oil to pan. Once oil is hot add chicken and brown on both sides. Remove chicken from pot. Add butter, once melted add veggies. Cook and stir till veggies are tender. Pour wine into pot, stir and scrape bottom of pan. Allow to simmer and reduce by half. Pour soup and chicken broth into pot, stir to combine. Stir in garlic powder and creole seasoning. Put chicken back in pan. Bring to a boil, reduce heat cover and allow to cook for 25 minutes, stirring occasionally. Serve over rice. Enjoy!

1 comment:

  1. Any recipe with the word "smothered" has got to be good! Please link this to Foodie Friday or Stop by on Sunday for Sunday Supper Stumble! New Follower!