Ingredients:
2 lb chicken thighs, cubed 1 lb mushrooms, sliced 4-6 garlic cloves, chopped 1/2 cup flour 1 tbsp onion powder 1 tbsp garlic powder 1/2 tbsp paprika 1/2 tbsp ground black pepper 1/2 tbsp salt 1/2 tbsp parsley 1/4 tsp dry ground mustard vegetable oil 4 oz water 1 can cream of celery soup 1 can cream of chicken soup Instructions: 1) Over high heat, brown the onions and mushrooms in vegetable oil. Once browned, add the garlic and cook until fragrant. Remove from the pan and lower the heat to medium 2) Mix together in a bowl the flour, onion powder, garlic powder, paprika, pepper, salt, parsley and dry mustard. Toss the cubed chicken in the flour mixture, coating evenly. Brown the chicken, in batches if necessary. May need to add more oil, especially if browning in batches. 3) Add one tbsp of the flour mixture to the oil and cook for one minute. Add the water, cream of celery and cream of chicken soup. Add the onions, garlic and mushrooms back and bring to a boil. Lower to a simmer and cook until chicken is fully cooked and tender. 4) Serve over rice pilaf, egg noodles or mashes potatoes. Notes: 1) Can use two cans of cream of celery or chicken soup. Also can use cream of mushroom soup, whichever you have stocked or prefer. 2) Can use chicken tenders instead of thighs and you will not need to cube the chicken, if you do not want too. Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :)
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Michael FehlChef/Food and Beverage Director Archives
March 2021
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