A friend of mine gave me a chicken recipe that she had tried in her new cast iron dutch oven. She and her husband loved it. Below is the recipe and the gadgets I played with to put this simple and simply delicious recipe together.
3 Tbsp flour 1 Tbsp. margarine (I used butter)
1/2 tsp salt 1 cup chicken broth
1/4 tsp pepper 1/2 tsp. thyme (can use dry or fresh)
4 skinless, boneless chicken breast halves Lemon wedges & parsley for garnish (optional)
2 Tbsp olive oil Makes 4 servings
1. In a plastic zip bag, combine flour, salt and pepper, shake to mix. Add the chicken and shake to coat lightly. Remove the chicken and reserve the excess seasoned flour.
2. In a large skillet (the original recipe shows a cast iron skillet),warm 1 Tbsp of the oil over medium heat. Add the chicken and brown on one side, about 5 minutes. Add the remaining 1 Tbsp oil, turn the chicken and brown well on the second side, about 5 minutes longer. Transfer the chicken to a plate and set aside.
3. Coarsely chop the onion. Add the butter to the skillet. When the butter melts, add the onion and cook, stirring, until softened, 2 to 3 minutes.
4. Stir in the reserved seasoned flour and cook, stirring, until the flour is completely incorporated, about 1 minute.
5. Add the broth, 2 Tbsp.of the lemon juice and the thyme and bring the mixture to a boil, stirring constantly.
6. Return the chicken to the skillet, reduce the heat to medium-low and cover the skillet. Cook until the chicken is tender and opaque, about 5 minutes. (I use a food thermometer - chicken - 160 degrees).
(Good article on food temps: http://www.ochef.com/1053.htm)
7. Divide the chicken among 4 plates. Stir the remaining 1 Tbsp. lemon juice into the sauce in the skillet and pour over the chicken. Serve with lemon wedges and a spinkling of parsley, if desired.
Nutrition facts are approximate per serving: Calories: 250, Protein: 18 gm, Fat: 12 gm; Carbs: 7 gm. Cholesterol: 66 mg.
I used a Lodge 12 inch Cast Iron Skillet. My friend, Emily, used Lodge 10-1/4-inch shallow skillet that doubles as lid from the Dutch Oven. (Shown in the Amazon link right after the Internal Thermometer)
|Hot skillet = nicely browned chicken|
|Remove browned chicken to work on the gravy.|
|Check internal temperature.|
|Diced Yukon Gold Potatoes with the Big Mouth Chopper.|
This gadget worked perfectly.
|I used a ricer to make the potatoes. They came out amazing!|
It was my first attempt at ricing potatoes, delicious!
Be sure to use warm cream or whole milk, butter & salt.
|Lightly cover the bottom of the Cuisinart pot insert, set to "Brown"|
Put a 3 lb. bottom round roast in the hot oil, brown on all
sides (be sure to wipe the roast before putting it in the pan).
|Add one whole onion chopped.|
After taking this photo, I cut the roast in four sections
so it would cook faster.
|Add chopped celery, carrots &|
two cups of water & liberally sprinkle
Durkee Montreal Seasoning Grill Creations.
I followed the directions on the Cuisinart and within an hour
I had a complete dinner with gravy! Yum
|My husband's dinner; tender beef,|
creamy, riced potatoes, vegetables & gravy.
|Cuisinart pan insert and cover. Pan is non stick & wipes clean.|