Chicken Palazzo

Chicken Palazzo

Published on November 3, 2014 | In By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

This recipe is a house specialty.  If you come to Dottie and Ralph’s house and they serve you this, you know that they like you.

“The chicken is ridiculously tender and juicy and flavorful,” says everyone ever.

 

Ingredients

  • 5 skinless, boneless chicken breasts, split (10 pieces, or make smaller pieces)
  • 3/4 cup flour
  • 1 teaspoon salt
  • 3/4 teaspoon crumbled taragon
  • 4 to 7 Tablespoons butter
  • 1 lb. mushrooms, cleaned or sliced
  • 3 cups chicken broth
  • 1 cube chicken bouillon, softened in a small amount of water
  • 6 cups hot cooked rice

Instructions

  1. Mix flour, salt and tarragon in plastic bag, gallon size. Add chicken pieces and shake to coat. Remove chicken from flour and set on wax paper a few minutes to dry. Save remaining flour mixture.
  2. Melt 3 Tablespoons butter in a large skillet. Saute a few pieces of chicken at the time on both sides until golden brown, then transfer to 4-quart casserole dish. Repeat until all chicken has been sauted and transferred to the casserole.
  3. Place sliced mushrooms in the same skillet and cook for a few minutes until lightly browned, adding butter if needed. Spoon mushrooms over chicken in casserole.
  4. Melt remaining butter in skillet and stir in a generous 1/3 cup of the seasoned flour mixture. Add chicken broth slowly, stirring to keep smooth, and add softened bouillon. Cook over medium heat, stirring constantly until smooth and thickened. Pour over chicken and mushrooms.
  5. Cover casserole tightly with foil, or use casserole lid.
  6. Bake at 325 degrees until tender, or about 1-1/2 hours. Serve over rice.
  7. This recipe is wonderful when reheated. In fact, Dottie always makes it a day ahead and allows it to cool overnight in the fridge. Then she spoons off the later of butter that rises to the top, so you get all the flavor of the butter without all the fat. Then she reheats it to serve, at 250 degrees for 20 minutes.
  8. While you could cut it down to a smaller batch, Dottie doesn't recommend that. The leftover portions can be quickly reheated in the over or microwave and served over Minute or Success rice. It makes an excellent quick meal after a long day at work.

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