Monday, November 17, 2008

Yo Gurl! Smothered Chicken and Peachy Queen Cobbler

Micah and Paula Leen do a low-fat but luscious smothered chicken and the last of this summer's peaches are plucked from the freezer for a healthy peach cobbler. Watch the video now! Recipe for smothered chicken, below. Cobbler recipe and photo coming soon!


1 tbl olive oil
4 skinless chicken breasts
1 med. onion sliced into thin rings
8 oz. sliced mushrooms
1 c. chicken broth
1 tbl chopped fresh parsley
1 tsp paprika
1 tsp dry mustard
1/8 tsp cayenne (optional)
1/2 tsp salt
1/2 tsp pepper
1/2 c. low fat yogurt

In a large skillet, heat oil over medium-high heat. Add chicken breasts and cook until very lightly browned on each side (no more than a couple of minutes per side). Spread the onion rings evenly over the top of the chicken, then spread the mushrooms on top of the onions.

In a separate bowl, mix the chicken broth, parsley, paprika, mustard and cayenne. Pour this mixture over the top of the chicken. Cover the skillet and reduce the heat to a medium-low and simmer for about 1 hour or until chicken is very tender. Carefully remove the breasts and set aside. Put yogurt in a small bowl and, with spoonfuls of chicken jus from the skillet, slowly bring the yogurt up to temperature. This helps prevent the yogurt from curdling. Once the yogurt is heated in the small bowl, pour into remaining chicken jus in the skillet and stir. Return the chicken to the skillet, coat completely and let everything heat through. Do NOT let it boil. Serve over brown rice and top with more chopped parsley, if desired.

1 comment:

Cookin' on Creek Road said...

I crave this chicken dish in my sleep. Love, love, love it. Guilt-free love affair.