I got this recipe from my friend Farah quite a long time ago. I bumped into her in the market on Valentines Day and I had no idea what to make for dinner. She told me she was making Uncle Phil's Chicken so I decided to be a copy cat and make that too. I'm so happy I did because it was really easy to make and totally delicious. My whole family really loved it, especially the sauce. This recipe makes a lot of extra sauce so my kids loved pouring it over their rice and extra over their cut up chicken. The recipe calls for chicken gravy mix but the market didn't have any so I opted for brown gravy mix and I think it was really good. Next time I'm going to try it with chicken gravy mix to see which we like better.
*Farah usually makes the rice dish (recipe below) to go with this chicken. I used plain brown rice but I think I'm definitely going to try Farah's rice dish next time instead.
4-6 Boneless chicken breasts
2 packages of chicken gravy mix (I used brown gravy mix)
2 cups of chicken broth
1 cup of white wine
1 box sliced mushrooms (optional)
1 tablespoon butter
You may want to flatten the breasts a bit if they are really thick or slice them through the middle. Dredge chicken in egg. (I season my egg with a bit of parsley flakes, salt, pepper and garlic powder) Next, dredge them in breadcrumbs. Heat up about 2 tablespoons of oil in a large skillet/sauté pan. Add more oil as cooking if needed. Sauté the breasts until golden. (don't over cook them, keep the heat fairly low, they will be in the oven for a good 45 minutes and you dont want them dry.) Save the drippings in the pan when you are done. Place cutlets in a 9 x 13 pan. I usually pour off a bit of the oil, leave about ½ T in the pan. Add the broth to the skillet, all the while stirring so that the bits will loosen a bit, add the wine and begin whisking in the two packets of gravy. Maintain a nice medium level of heat and dont dump in the gravy to be sure you dont get clumps. It should begin to thicken and bubble after a few minutes. Sauté the sliced mushrooms in 1T of butter until cooked through, sprinkle over cutlets. Then, pour the gravy mixture over the cutlets.
Bake at 325 for 45 minutes, serve over rice.
1 medium onion chopped
1 stick of butter
2 cans of broth
1/2 package of frozen chopped spinach, well drained
3 chicken bullion cubes
1 1/2 cups of Uncle Ben's converted rice
Sauté onion in butter until transparent. Add 2 cans of broth, spinach, bullion cubes, and rice. Simmer on stove covered for about 25 to 30 min until liquid has been absorbed.