The best chicken breast recipe I've made recently

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while providing a similar cooking quality.

chicken broth

🥗Healthier: low-sodium chicken broth

💰Cheaper: water + bouillon cubes

Using water with bouillon can lower costs while still providing flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water + powdered milk

Almond milk is lower in calories and can be a cost-effective substitute.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber but can be more expensive.

Slice each chicken breast in half to make cutlets.

Flatten each cutlet with the back of a knife for even thickness.

In a bowl, season the cutlets with 1 and 1/2 teaspoons of salt, 2 teaspoons of onion powder, 2 teaspoons of garlic powder, 1 teaspoon of paprika, 1 teaspoon of lemon pepper blend, and 1/2 to 1 teaspoon of cracked black pepper.

Coat the chicken cutlets with cooking oil.

Mix the seasoning blend into the chicken cutlets.

Add approximately 1/2 to 2/3 cup of all-purpose flour to the seasoned chicken and mix to create a dredge.

Coat each chicken cutlet with the dredge mixture.

Heat approximately 1/3 cup of cooking oil in a large pan over medium heat.

Brown each side of the chicken cutlets for about 1 minute each, then set aside on a plate.

Slice one large white onion into half-moon slices.

In the same pan, add 2 tablespoons of butter and the sliced onions, sautéing until softened.

Add the leftover flour dredge to the pan to create a roux, cooking for a couple of minutes.

Add 2 cans of chicken broth and 1 can of water to the roux, mixing until smooth.

Taste the mixture and adjust seasoning with 1 teaspoon of Maggie seasoning sauce if desired.

Return the browned chicken to the pan, ensuring it's covered with the sauce.

Set a timer for 20 minutes and let simmer on low heat.

Peel and prep russet potatoes for mashed potatoes, adding 1 tablespoon of chicken bouillon powder to the pot of water with the potatoes.

Cover the pot and bring to a boil, cooking until the potatoes are fork-tender.

Prepare cornbread by mixing 1 cup of self-rising yellow cornmeal, 1 cup of all-purpose flour, 1 teaspoon to 1 full teaspoon of salt, 1/4 cup of sugar, and 1 and 1/2 teaspoons of baking powder.

Add 1 can of cream style corn, 2 large eggs, 3 tablespoons of cooking oil, and 1 and 1/2 cups of milk to the dry ingredients and mix well.

Preheat the oven to 400°F.

Pour the cornbread mixture into a buttered cast iron skillet and bake for 25 to 30 minutes until golden brown.

Check the smothered chicken after 20 minutes of simmering; it should be tender and ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

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