After a break from my Cast Iron Cooking segment, I've dusted the trusty skillets and am back with a bunch of new and reworked recipes! First in the line up is Skillet Poppy Seed Chicken......this one skillet recipe certainly isn't your mother's Poppy Seed Chicken recipe. No cream-of-something soup and no crackers in this delicious remake. My family asks for this comfort food often. I usually serve with some sort of noodle or pasta and green beans w/almonds.
Skillet Poppy Seed Chicken
(Printable Version)
1 Tbsp olive oil
3-4 boneless, skinless chicken breasts
salt and pepper to taste
2 Tbsp butter
1 small shallot, minced
1/2 pound fresh mushrooms, sliced
3 Tbsp flour
1/2 c dry white wine (you can omit and just add more broth)
1-1/2 cups chicken broth (or you can use homemade stock)
1 cup (8 ounces) sour cream
1 jar (2 ounces) diced pimientos, drained
Topping:
1/2 cup butter, melted
1-1/2 cups Panko crumbs
2 teaspoons poppy seeds
Heat olive oil in a large cast iron skillet over medium high heat.
Season chicken breasts with garlic powder, salt and pepper. Cook in olive oil until well browned on each side and cook through.
Remove to a plate and cover.
To skillet add shallots and wine (or 1/2 cup chicken broth) and scrape up all the brown bits that are stuck on the skillet bottom and cook until shallots are softened.
Add butter and mushrooms. Saute mushrooms until tender.
Add flour and stir around to make a roux. Pour in broth and stir until thickened. Add sour cream and pimientos.
Slice and stir in chicken and any juices from the plate. Remove from heat.
In a small bowl, combine the topping ingredients. Sprinkle over the chicken. Place skillet into oven and bake at 350° for 20-25 minutes or until heated through and topping is browned.
Yield: 6 servings.
