Growing up my mother would make the best smothered pork chops, ever. The recipe was very simple; buttermilk, chicken broth, flour, onions and garlic. It was probably one of my favorite dishes she made for us, outside of her macaroni and cheese. Well, I rarely make pork chops, only when my in-law request them, they like to call them, “drunken pork chops”, because they are made with a red wine reduction. LOL. 🙂 .
I have over the years tweaked my mom’s delicous recipe and made it my own , instead of pork chops, I use chicken breast. I think my mom would be very proud, she loved herself some butter.
This recipe is for those days you are craving some true comfort food. I like to whip up some of my parmesan and thyme biscuits to go along side this dish. This recipe is rich in flavor and possibly calories to booth, but it’s comfort food, right? I hope it will become a family staple in your home and a memory for you and your family. Enjoy and remember to always Set the Table with Love.
3 tbsp olive oil
2 tbsp ghee
4 boneless skinless chicken breasts
Salt and pepper, to season chicken
1/2 cup all-purpose flour plus 2 tbsp
10 baby potatoes, cut in half, boiled until almost cooked through, this step will cut back on cooking time.
1 medium onion
1 medium carrot, peeled and chopped
1 to 2 tender celery stalks, chopped
2 tsp minced garlic
2-3 sprigs of fresh thyme, pulled off the stem
1 cup good white wine
3 cups low sodium chicken stock ( Imagine is an excellent brand, for deep 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, my husband is Cajun )
1. Heat 3 tablespoons of oil and 1 tbsp of ghee in large pan or dutch oven over medium heat.
2. Season chicken breasts with salt and pepper to taste.
3. Dredge chicken breasts lightly in 1/2 cup of flour then brown in skillet on both sides.
4. Once browned, remove chicken from skillet and drain on paper towel. Set aside.
5. Add the onion, carrot, celery to the pan, stir in to deglaze the pan, pulling the brown bits up from the pan, this adds flavor. Saute’ for about 3-4 minutes until lightly browned and tender, but there is still a bit of crunch.
6. Add minced garlic and fresh thyme and saute’ for 1 minute.
7. Next add 1 additional tablespoon of ghee to skillet.
8. Allow the flour to brown then pour in white wine and chicken stock.
9. Turn heat to high to bring to a boil and season with salt, pepper, garlic powder, smoked paprika and pinch of cayenne pepper( optional) and whisk together.
10. Lower heat to medium. Add back in chicken, and the potatoes and put lid on pan. Allow the sauce to thicken until it coats the back of a spoon and the chicken is nice and tender. If the sauce is too thick add more chicken broth and stir, let cook down until desired thickness.
* You can eat this alone or serve with rice or noodles. Since I cooked this with baby potatoes, we ate it alone with my homemade biscuits. 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 🙂