Tuesday, June 16, 2009

Dried Beef and Chicken Recipe

My parents came over for dinner last night; the perfect opportunity to experiment with a new recipe. Hubby and I had eaten dinner in a cafe in Fancy Gap, Virginia recently, and I enjoyed their chicken dish so much that when I got home I Googled the recipe.

The original recipe called for dried beef, which I didn’t have when I made the dish for the first time, so I tweaked the recipe and it turned out really well. For last night’s meal I decided to prepare the recipe as written (for the most part, although I stretched the sauce because the original recipe doesn’t make enough for my taste).

Here’s my slight tweaking of the original recipe from Big Oven:

Dried Beef and Chicken

Ingredients:

2.5 oz. dried beef
6 boneless skinless chicken breasts
1 pint sour cream
2 cans cream of mushroom soup
1 package onion soup mix
1/4 cup all purpose flour
Ground black pepper to taste

Quarter chicken breasts and place three of them in the bottom of your slow cooker.

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Cover with half of the dried beef. Combine sour cream, soup, soup mix, flour and pepper in a medium bowl and mix together; pour half of the mixture over chicken. Add the remaining chicken breasts, top with remaining dried beef, and pour in the remaining mixture.

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Cook in slow cooker on Low for 8 hours, or on High for 4 hours; stir occasionally.

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Tweaks that I made from the original recipe:

  • I didn’t bother greasing the slow cooker.
  • I suggest not rinsing the dried beef as directed; next time I make the recipe I’ll add the dried beef in the last hour of cooking to help retain flavor.
  • Call me crazy, but I prefer NOT to start with frozen chicken breasts. I like to thaw them in the microwave so that the excess juice is discarded, and to trim any excess skin and fat. I also quartered them for easier serving and eating.
  • Doubled the sour cream from 1 cup to 1 pint
  • Doubled the canned soup from 1 can to 2 cans
  • Added ground black pepper; the recipe really needs it.

More tweaks for next time:

  • Delete the dried beef altogether.
  • For the canned soup, use 1 can of cream of celery and 1 can of cream of chicken
  • Add 1/4 cup shredded cheddar cheese to the sauce mixture

The tablescape for last night was simple; just the everyday dishes and paper napkins. Nothing but the best for the family, eh?

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But I did pull out the wine glasses, because I knew that Mom would want a glass of wine.

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I served the chicken and sauce with rice, tossed salad, sauteed vegetables (with butter, lemon juice, and Herbes de Provence), and butter biscuits. For dessert I had made a lemon icebox cake.

(Notice how they didn’t even realize I had left the table to take pictures?)

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My mom starts on her diet today as a result. Sorry, Mom!

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Hugs,

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1 comment:

  1. We had that last night, had to fix it after you told me about it, and I really enjoyed it, gonna have the leftovers here in a bit for lunch. YUM YUM!
    Thanks for sharing.
    Jen

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