When it’s cold and rainy, this dish hits the spot. In my childhood, my mom made the most incredible smothered pork chops using a simple recipe: buttermilk, chicken broth, flour, onions, and garlic. It was a favorite alongside her macaroni and cheese. Though I rarely cook pork chops unless requested by my in-laws—whom I humorously call them “drunken pork chops” due to a red wine reduction—I’ve personalized Mom’s recipe by using chicken breast. I believe she’d be proud; she adored butter.

This recipe is perfect for those comfort food cravings. I usually pair it with my parmesan and thyme biscuits. It’s flavorful and probably a bit indulgent on the calorie side, but hey, it’s comfort food! I hope it becomes a cherished family favorite for you too. Enjoy it and always remember to Set the Table with Love.

Ingredients:

– 3 tbsp olive oil

– 2 tbsp ghee

– 4 boneless, skinless chicken breasts

– Salt and pepper (to season chicken)

– 1/2 cup all-purpose flour + 2 tbsp (separated)

– 10 baby potatoes (halved, pre-boiled until almost cooked)

– 1 medium chopped onion

– 1 medium carrot (peeled and chopped)

– 1 to 2 tender celery stalks (chopped)

– 2 tsp minced garlic

– 2-3 sprigs of fresh thyme (removed from stems)

– 1 cup good white wine

– 3 cups low-sodium chicken stock (Imagine brand recommended for rich flavor) or more to cover chicken

– Sea salt and black pepper

– 1 tsp garlic powder

– 1/2 tsp smoked paprika

– Pinch of cayenne pepper (optional, for Cajun flavor)

Directions:

1. Heat 4 tbsp of butter and 1 tbsp of olive oil in a large pan or Dutch oven over medium heat.

2. Season chicken breasts with salt and pepper, then lightly coat them in 1/2 cup of flour and brown them in the skillet on both sides.

3. Once browned, set chicken aside on paper towels to drain.

4. In the same pan, add onion, carrot, and celery. Stir to deglaze the pan, incorporating the brown bits for flavor. Sauté for about 3-4 minutes until lightly browned and tender yet slightly crunchy.

5. Add minced garlic and fresh thyme, sauté for 1 minute.

6. Add an additional tbsp of butter to the skillet.

7. Return the chicken and potatoes to the skillet.

8. Season with salt, pepper, garlic powder, smoked paprika, and a pinch of cayenne pepper.

9. Pour in white wine and chicken stock.

10. Reduce heat to medium-low. Cook until the liquid reduces and the chicken is tender.

* Enjoy this dish on its own or serve it with rice or noodles. Note: You can also use chicken thighs or drumsticks, but adjust cooking time accordingly, as drumsticks will take longer.

Click the link for my biscuit recipe, you can add about 1/2 cup of parmesan cheese and 1 tbsp of thyme to give them a little something special.  Southern Style Biscuits ( NO LARD Needed) Sorry Mom 🙂