Wednesday, September 19, 2012

Chicken Divine....Prepare to taste Heaven!

The other day someone posted a comment on a post I did like YEARS ago on my family blog! It reminded me how simply divine this recipe is! Oh. Have. Mercy! No really though, this is a splurge...for one of those days when calories, and all of that lame kind of stuff, doesn't matter, but having something that tastes so good you can feel your toes tingle...that TOTALLY matters! Wanna knock the socks off of the folks at your next get together? Choose this! I promise it is going to please! I mean, how could it not when it looks like this.....

OH MERCY! Now, let's flashback to the post wherein this meal was prepared so you can get working on your grocery list, shall we? (OH, and keep an eye out for one of my VERY FAVORITE people of all time! Love you Carrie!)

I am coming at you from Ms. Carrie Norris's house in HENDERSON, NV. Right next to the flashing lights of VEGAS! 

Since we completely disagree with the "What Happens In Vegas Stays In Vegas" mantra...we are about to dish it all! 

Last night we made dinner for Dan's brother and sister-in-law and her parents. While trying to figure out what to make I remembered a meal that Ryan's aunt had prepared for us one night. She had recently sent me the recipe and it was TO DIE FOR...and from, if you ate it every night...I mean the butter...the cream....OH MY! It is divine! Which is why we thought to change it's formal name of "Butterfly Chicken" to "Chicken Divine" however, I think last night we had a moment where we called it "Dimpled Thighs Chicken" cause, well, lets just get to the recipe! You will see for yourself! For now, call it what you want!

We used Chicken Tenderloins, which worked marvelously! Otherwise, tenderize your chicken breast by beating the heck out of it with a hammer or the bottom of a pan while it is in a ziploc bag...or ask your local butcher to send in through the tenderizing machine once. Yeah, I think that sounds better! 

Dredge chicken in a mixture of flour, pepper and salt. The salt and pepper amounts are up to you, but don't be afraid! Add a good amount. 

Now, melt A CUBE OF BUTTER (I Know, Right?!) in a pan and brown the chicken. Don't cook it through, we are just browning here. While it is browning squeeze a lemon over the top of it. When the flour mixture gets a bit of brown tinge to it move the chicken into a 9x13 pan. 

Now, using your best "Suzie Homemaker" face, saute 1 1/2 lb sliced Baby Bella mushrooms in 2 T butter. NO ONE masters the "Suzie Homemaker" like Carrie! NICE! 

I love her A LOT by the way, have I mentioned that?! Well, I do! 

When the mushrooms are done spoon them all over the top of the chicken. A note on the mushrooms: You COULD use regular mushrooms, but I promise the flavor of the Portabella is PERFECT in this! AND they are so pretty with their brown outside! 

Now, you take a full pint of HEAVY cream and pour it all over the top. Really, make sure it is the HEAVY stuff. There is a BIG difference in the final result. Just make sure that when you do it, you bust out your "Suzie Homemaker"!

Pour it all over! Then use a fork to life the chicken and make sure that the cream gets all around it. 

Now grate some parmesan (DO NOT use the store pre-shredded type! By a brick and grate it yourself! You will be glad you did, and REALLY sad if you don't! I promise!) and sprinkle about 1 1/2 c. over the top! Don't even try the powder stuff! You need the REAL stuff for this one! 

Now bake in a 350 degree oven for 30 min or until the chicken is cooked through. 

Serve over noodles or rice or next to a baked potato. Honestly, this stuff was a HIT! It is SO yummy! I mean, how could it not be?! The cream? The Butter? The Cheese?! Yep, "Dimpled Thigh Chicken" it is!

No worries, we also served it with this beautiful salad! Spring Green Mix with onions, bacon crumbles, feta and craisins! DELISH!  Carrie also whipped up a fabulous dressing for the salad. It went a little like this:
Yummy salad dressing recipe:

1/2 c. white vinegar
1/2 c. white sugar
1/2 t. minced onion
1/2 t. dry mustard
1/2 c. olive oil
1 t. poppy seeds
1 t. salt


Chicken, tenerloins or tenderized breasts (about 15-20)
Flour (Enough to coat each tenderloin)
Salt (to taste)
Pepper (to taste, don't be stingy)
1 Lemon
1 cube + 2 Tbs. Butter
1 1/2 lb. Baby Bella mushrooms, sliced
1 pint Heavy whipping cream
1 1/2 c. freshly shredded Parmesan Cheese



Cynthia Stevenson said...

Glad to have found you! Your chicken dish looks really delicious. I am going to put it to use, tomorrow evening. I know my family will love it. Many blessings! ~Cynthia

Tamra said...

I'm so glad I found you. I have to admit that I have spent way too much of my day looking @ this blog. :) I have printed recipes and excitedly read coupon tips. However, I have run into a problem that I hope you can help with. I am only able to find coupon steps 1-4. Sad to say, I NEED them all! :) I have been trying to find how to organize the coupons and then other posts that follow that. Can you please tell me if these blog posts exist and if son, how to find them. Thanks so much.

Angie - Bumble Bee's Craft Den said...

Sounds delicious! Thank you x

Kevin Neyland said...

OMG!!!! this was an awesomely delicious meal. Thanks for sharing :)

Kristen P. said...

This looks amazing, and I cannot wait to try it!! I do have one question, however. Can you tell me what a cube of butter is? I Googled it and I came up with either 1 stick of butter or 2 tbsp... big difference! Thanks! :-)


Related Posts with Thumbnails