The more chicken you eat, the easier it ease to lose weight, so we eat a lot of chicken in our house. Trouble is, you soon run out of ways to prepare the tasty fowls, so I am always on the lookout for new and improved recipes. Not long ago, I was rummaging though the grocery aisles with the spices and flours and saw a breading called Mama’s Seasoned Coating Mix. I bought it not knowing exactly how I would use it.
This past week, I found myself with 4 skinless chicken breasts that I didn’t want to freeze, so I decided on a basic chicken casserole – with a twist. Instead of using flour in which to roll the breasts and for the gravy, I used Mama’s Seasoned Coating mix. It was an excellent choice. Here’s how.
I rolled and coated each chicken breast in a shallow bowl with Mama’s Mix, and put them in a pan of hot olive oil and butter, browning them on each side. Removing the breasts, I added half of a finely chopped sweet onion, 2 minced garlic cloves and 8 ounces of sliced mushrooms to the frying pan. In a separate bowl, I mixed 1 ½ cups chicken broth, 1 cup half-and-half, 2 tablespoons of melted butter, 2 tablespoons lemon juice and 3 tablespoons of Mama’s Mix, stirring till dissolved. When the onions were opaque and the mushrooms browned slightly, I added the liquid to the pan of onions and mushrooms and stirred over low heat.
I poured the sauce in the casserole dish with the chicken breasts, and cooked them in a 350 oven for 35 minutes, serving the chicken and gravy on a bed of rice. The Mama’s Mix certainly added some pizzazz – nice and spicy – and I intend to use it again. Maybe pork chops? It’s good stuff.
Yo Mama’s Chicken
4 skinless, boneless chicken breasts
6 tablespoons Mama’s Seasoning Mix (reserve 3 tablespoons)
2 tablespoons olive oil
4 tablespoons butter (reserve 2 tablespoons)
½ sweet onion
2 cloves garlic
8 ounces sliced fresh mushrooms
1 ½ cups chicken broth
1 cup half-and-half
2 tablespoons lemon juice