My family loves chicken, but they also like variety. This dish is perfect for a meal in one, served over steamed rice.
This dish is plenty of food for four. I start off with four chicken breasts. I've been buying my meat from a butcher at the Farmer's Market on 3rd Street called Marconda's Meats and Puritan Poultry.
You can ask your butcher to filet the chicken breasts, but I like to filet my own.
Wash the chicken, and dry with paper towel. Generously salt and pepper the chicken. I also add dried parsley. I buy my spices and herbs from Penzeys in Santa Monica (www.penzeys.com).
 |
| Dredge each chicken filet in plain flour. |
In a Dutch oven coat the bottom with canola oil and olive oil. I like to use a bit of both. The olive oil imparts a fruity flavor to the meat.
 |
| Sautée chicken until slightly browned, in stages, as to not crowd the pot. Set sautéed chicken aside. |
 |
| Sautée one chopped onion and about 1 pound of sliced white or cremini mushrooms. I used white mushrooms in this recipe. |
 |
| Add salt and pepper to taste. I also added dried French Basil. |
 |
For this recipe I used two cans of Cream of Chicken. I added 1/2 cup of water for each can into my pot.
I don't want my dish to be too watery. Mix the Cream of Chicken well, incorporating it with the mushrooms and onion. |
 |
| Add the sautéed chicken into the mixture. |
 |
| I used one can of baby corn for this dish. Rinse and chop the baby corn into bite size pieces. Incorporate it into the sauce. |
 |
| Lightly sprinkle some Paprika over the top and cover it. Finish it in the oven at 400°, while the rice cooks. This should take about 25 minutes. I usually use Uncle Ben's Rice, I sometimes use Jasmine or Basmati rice for variety. Always cook the rice according to the package directions. |
My family always enjoys this dish.
Sometimes you need variety, even when it comes to chicken.
Buon Appetito!
