Monday, January 21, 2008

Smothered Chicken

4 boneless, skinless chicken breasts
1 small onion, diced
1 tablespoon vegetable oil
1 teaspoon dark roux
1/2 teaspoon sugar
desired seasonings

Season chicken as desired and sprinkle with a little bit of sugar on each side. Coat non-stick skillet (could also use a cast iron pot or dutch oven) with vegetable oil. Cook chicken until really browned on each side. I let the pan run out of water several times and add just a little bit of water and turn the chicken.
Remove the chicken and add onions, let them cook down a few minutes. Add about a cup of water and the dark roux. Slowly simmer until roux has dissolved. Add chicken back and enough water to cover the chicken about halfway up. Let simmer until chicken gets tender, you may have to add a little more seasoning.

I served over white rice with green beans. So simple, but so yummy! This is the way my mom used to make it, so I don't have a "recipe".

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