It's rare for Book Girl to rave about a recipe, but she liked this so well when it was sampled at Publix that she immediately bought all the ingredients and made it. She has made it now at least 4 times. Her dad rates it a 10, so do her sisters. I loved it when we served it with Jasmine rice.
Publix serves it with Cheesy Grits, but we like it much better with Jasmine rice.
It reheats easily and is just as good the second day.
3 tablespoons canola oil
1 1/2 pounds chicken breast cutlets [we have also used boneless chicken breasts]
1 2/3 cups water, divided
1/2 cup chicken breading mix [brand: House Autry Southern]
1/4 cup pre-diced fresh tomatoes [you can dice your own veggies]
1/4 cup pre-diced green peppers
1/4 cup pre-diced red onions
2 teaspoons vegetable seasoning blend [Chef Paul Prudhommes Vegetable Magic]
1 (5/8-ounce) packet country gravy mix
1. Place oil in large sauté pan and heat on medium-high 2–3 minutes.
2. Moisten chicken with 1 tablespoon water. Place breading mix in bowl. Coat chicken, one piece at a time, by pressing into breading mix; turn and coat other side. (For thicker breading, coat twice.) Set chicken aside. Wash hands. [We now simply toss all the chicken into the bowl and stir with a spoon until all are coated. They coat much better that way.]
3. Place chicken, using tongs, in hot oil and cook 6–8 minutes, turning occasionally, until crisp and golden brown. Remove chicken from pan; cover to keep warm.
4. Stir tomatoes, green peppers, onions and vegetable seasoning into pan with drippings. Heat over medium-high heat 2–3 minutes until onions are translucent. Stir in gravy mix and gradually add remaining 1 1/2 cups water, stirring continually, until sauce is smooth. Reduce heat to low and cook 2–3 minutes, stirring often, to heat thoroughly. Serve sauce over chicken. [We put the chicken back into the sauce and reheat so it is piping hot.]
CALORIES (per 1/4 recipe) 434kcal; FAT 20g; CHOL 105mg;
SODIUM 1642mg; CARB 19g; FIBER <1g; PROTEIN 41g;
VIT A 3%; VIT C 19%; CALC 3%; IRON 8%
Originally posted 2009-10-20 15:35:50.