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
|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.
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.
Cook in slow cooker on Low for 8 hours, or on High for 4 hours; stir occasionally.
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?
But I did pull out the wine glasses, because I knew that Mom would want a glass of wine.
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?)
My mom starts on her diet today as a result. Sorry, Mom!