Smothered Quail

[expand title=’Ingredients’]6 quail
6 tbsp. butter
3 tbsp. flour
1 c. chicken broth
1/2 c. sherry
Salt and pepper to taste[/expand]

Prepare quail. Brown in heavy skillet in 6 tablespoons butter. Remove quail to baking dish. Add flour to butter in skillet; stir well. Slowly add chicken broth, sherry, salt, and pepper. Blend well and pour over quail. Cover baking dish. Bake at 350 degrees for about 1 hour. Serve with wild rice.

Low Fat Smothered Chicken

[expand title=’Ingredients’]4 chicken breasts
1 lg. onion, sliced
1 lg. green pepper, sliced
1 c. Alpine Lace shredded Mozzarella cheese
1 tbsp. fat free honey Dijon dressing[/expand]

Bake chicken breasts for 40 minutes at 325 degrees. At the same time, bake onion, green pepper and dressing in foil. Remove chicken and place in casserole dish. Top chicken with onion mixture. Sprinkle cheese on top of onion mixture. Bake uncovered an additional 15 minutes

Mushroom Smothered Chicken

[expand title=’Ingredients’]10-12 pieces chicken of your choice with skin
1 lg. box fresh mushrooms, sliced
2 lg. onions, sliced thin
Flour to coat chicken
Salt and pepper to taste
1 c. oil
1 pt. heavy cream
1 1/2 c. water[/expand]

In Dutch oven, heat oil; dredge chicken pieces in flour; brown on both sides (but do not cook through). Remove chicken when brown and then brown the rest. Place chicken back in Dutch oven and put sliced onions and mushrooms over chicken. Salt and pepper to taste and add 1 1/2 cups water. Cook for 30 minutes or until done. Remove from heat and add heavy cream (do not stir) and cover. Let set for 5 minutes and stir. Serve with potatoes, rice or pasta.

Aunt Bessie's Smothered Chicken

[expand title=’Ingredients’]2 1/2 to 3 lb. chicken, cut up
2 or 2 1/2 c. flour
Salt and pepper to taste
1 stick margarine
2 cans cream of chicken soup (use 1
can cream of chicken, 1 can cream
of mushroom)
2 or 3 cans water
1 pan, 9 x 13 x 2[/expand]

Melt margarine in pan in oven at 350 degrees. Set aside. Salt, pepper and flour chicken. Put in pan. Put soup over chicken with spoon. Sprinkle black pepper on chicken and add 2 cans of water in pan. Cook at 350 degrees for 1 hour or until done. (If gravy gets thick add more water). NOTE: Gravy is good with creamed potatoes.

Ray’s Smothered Chicken

[expand title=’Ingredients’]1/3 c. all purpose flour
Salt and pepper to taste
2 1/2 to 3 lb. fryer chicken cut up
1/4 c. vegetable oil
1 med. onion, sliced
1 1/2 c. water[/expand]

Combine flour, salt and pepper. Coat chicken with flour mixture. Heat oil in large heavy skillet. Brown chicken on all sides. Remove from skillet. Brown remaining flour mixture in oil until golden brown. Stirring constantly. Slowly stir in water. Return chicken to skillet. Add onion, cover and cook over low heat until done. About 25 to 30 minutes. Serves 4 to 6.

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