Chicken recipes
Bennigan's smothered chicken
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35 min
Serves 4
General
Ingredients
- For the chicken marinade For the chicken marinade
- 1 tbsp garlic powder 15 ml garlic powder
- 1 tsp dried basil leaves 4.9 ml dried basil leaves
- 3 tbsp liquid hickory smoke flavor 44 ml liquid hickory smoke flavor
- 1/4 cup white wine 60 ml white wine
- 1/4 cup vegetable oil 60 ml vegetable oil
- 2 tbsp red wine vinegar 30 ml red wine vinegar
- Salt and black pepper to taste Salt and black pepper to taste
- For the smothered chicken dish For the smothered chicken dish
- 4 boneless and skinless chicken breasts 4 boneless and skinless chicken breasts
- 1 cup sliced onions 240 ml sliced onions
- 1 cup sliced white mushrooms 240 ml sliced white mushrooms
- 1 tsp liquid hickory smoke flavor 4.9 ml liquid hickory smoke flavor
- 3 tbsp unsalted butter 44 ml unsalted butter
- 4 slice bacon 4 slice bacon
- 8 slice provolone or mild cheddar cheese 8 slice provolone or mild cheddar cheese
Method
Combine all marinade ingredients in a large bowl. Season the chicken breasts with salt and black pepper to taste, add them to the bowl and stir until it is uniformly coated with the marinading ingredients. Cover with plastic wrap and refrigerate for at least 2 hours.
While the chicken is marinating, cook the bacon in a frying pan over medium high heat until crispy. Remove the bacon and set aside. Add the butter and saute the onions until soft and translucent. Add the mushrooms and hickory smoke flavoring and cook for a few minutes more until the mushrooms are soft.
When the chicken has marinated for at least 2 hours remove it from the refrigerator and broil it for about 10 minutes, 6 to 7 inches from the broiler element. Top with the cooked bacon, cheese and sauteed onions and mushrooms and broil for 2 to 3 minutes more, or until the cheese is bubbly.
Serve with steamed or boiled vegetables and fried potatoes.
While the chicken is marinating, cook the bacon in a frying pan over medium high heat until crispy. Remove the bacon and set aside. Add the butter and saute the onions until soft and translucent. Add the mushrooms and hickory smoke flavoring and cook for a few minutes more until the mushrooms are soft.
When the chicken has marinated for at least 2 hours remove it from the refrigerator and broil it for about 10 minutes, 6 to 7 inches from the broiler element. Top with the cooked bacon, cheese and sauteed onions and mushrooms and broil for 2 to 3 minutes more, or until the cheese is bubbly.
Serve with steamed or boiled vegetables and fried potatoes.
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