This is a make over of an unhealthier product recipe which contains excessive amounts of MSG (the second highest ingredient right after potato starch), sodium (salt), various emulsifiers, stabilizers, artificial preservatives, flavor enhancers, and other artificial additives. It contained very little real food which consisted of overly processed and dehydrated vegetables — and many of those they merely removed certain components out of the vegetable to use.
That recipe is a knock off of French cuisine normally made with either red or dry white wine or sometimes sherry that is much more involved and labor intensive than most desire to deal with.
So, I have come with something that — with the help of an electric pressure cooker, a large skillet, a bowl, and a food processor — is still very quick and easy to make yet includes only fresh ingredients and doesn’t require the use of wine or sherry.
It does, however, require several seasonings and herbs and of course several veggies — but nothing that isn’t already in your cupboard or that can’t be easily obtained at the local grocery.
Furthermore, it will cover another slightly different meal for the following day in which you have only to reheat the dish, toast some French bread or baguettes to put it on, and maybe prepare a salad.
So while it may require a bit more preparation than simply opening up a packet, you get the benefit of not one — but two — much healthier meals!
And if you have members of the family who dislike veggies, you can rest easy knowing they will be getting several different ones hidden away inside a very delicious, rich, creamy sauce!
You may substitute a low fat milk for the cream. It just may take a bit longer for the sauce to reduce and thicken than it would with the cream.
Don’t worry — the quantity of heat is non-existent in spite of the chipotle and red pepper flakes. There is only just enough to add flavor without giving it any actual spicy heat.
This is so good I will probably be mixing up the herbs and spices into a “Tam’s Country French Chicken Seasoning Blend” to store for future use.
Tam’s IP Country French Skillet Chicken
This makes enough sauce to have plenty left over in which to stir in one shredded chicken breast that can then be served as another meal the following day on slices of toasted French bread or baguettes.
Ingredients:
4 Tbsp olive oil, divided
4 chicken breasts plus one additional breast (5 total)
flour (just enough to lightly coat breasts)
4 slices bacon
1 cup purple cabbage
1 yellow onion
1/4 cup thinly sliced yellow onion
1/4 cup green onion, chopped
3 garlic cloves
1 red bell pepper
1/4 cup thinly sliced red bell pepper, approx. 1/2 inch length
4 Roma tomatoes
1 stalk celery
2 cans diced tomatoes, drained
1 can tomato sauce
1 cup vegetable broth
1 tsp oregano
1 tsp celery seed
1 tsp onion powder
1/2 tsp rosemary
1/2 tsp tarragon
1/2 tsp fennel seed
1/2 tsp garlic powder
1/2 tsp paprika
1/8 tsp Balsamic vinegar
1/2 tsp each salt and ground black pepper, or to taste, divided
1/32 to 1/16 tsp (a very small pinch) of chipolte
1/32 to 1/16 tsp (a very small pinch) of red pepper flakes
1 tablespoon unsalted butter
1/2 cup sour cream
1/4 cup heavy cream
French bread or baguettes (reserved for day two)
Optional: rice or pasta to serve it over, or may it serve alone or with fresh bread
Suggested side: steamed vegetables, garden salad, or coleslaw
In food processor fine shred or emulsify and set aside:
1 cup purple cabbage
1 onion
3 garlic cloves
1 red bell pepper
4 Roma tomatoes
1 stalk celery
In large skillet, fry up four slices of bacon crispy. Set aside on paper towel to drain.
Rinse 4 to 5 chicken breasts then season with 1/4 tsp each salt and pepper or to taste and dredge lightly in all purpose flour. This will help produce cracklings in the skillet.
NOTE: Prepare one more breast than needed to be used for another meal the following day along with left over sauce.
Heat 2 Tbsp olive oil in large skillet with left over bacon grease and sear breasts on both sides just until lightly golden.
In bowl, add and whisk together, then set aside:
2 cans diced tomatoes, drained
1 can tomato sauce
veggies from food processor
1 cup vegetable broth
1 tsp oregano
1 tsp celery seed
1 tsp onion powder
1/2 tsp rosemary
1/2 tsp tarragon
1/2 tsp fennel seed
1/2 tsp garlic powder
1/8 tsp Balsamic vinegar
1/4 salt and ground black pepper, or to taste
a pinch of chipolte
a pinch of red pepper flakes
Heat another 1 Tbsp olive oil and saute 1/4 cup each yellow onion, green onion, and red bell pepper until well caramelized and edges blackened. Remove from heat.
Add half of the caramelized veggies from the skillet (leaving cracklings from chicken and other half of the veggies in the skillet) to the sauce mixture in the bowl.
In electric pressure cooker:
Add 1 tablespoon unsalted butter then alternate layers of seared chicken with the sauce from mixing bowl.
Set to ‘poultry’ or high heat for 40 minutes. Quick release when completed.
Meanwhile, stir 1/2 cup cold sour cream into skillet with remaining caramelized veggies and cracklings. Set aside to allow the sour cream to warm up to room temperature.
You can clean up around the kitchen, take a break, or do whatever you’d like until the electric pressure cooker has finished.
While electric pressure cooker is quick venting (if has release setting that doesn’t require your holding down a button), or right after manually quick venting, place the skillet over medium heat to begin warming.
Using tongs, return chicken to skillet, then carefully pour sauce over top.
When it begins to bubble add 1/4 cup heavy cream. Stir to mix then simmer on medium low heat to allow sauce to thicken — about 3 to 5 minutes.
You don’t want the sauce be very runny or watery, but you should still be able to pour it — so not too terribly thick either.
Crumble four slices of crispy bacon over top and serve in skillet.
May serve with or over rice or pasta if desired or alone with a little sauce spooned over top along with a side of steamed vegetables, a garden salad, or even coleslaw.
Reserve left left over sauce, shred the extra chicken breast into it, cover, and refrigerate to reheat and serve over toasted slices of French bread or baguettes the next day with a side such as a simple garden salad.
If desired, may also add choice of any cheese to toasted bread (before or after toasting) or as a topping after spooning on the sauce containing shredded chicken.
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