midwest neurotica

My relationship with chicken mirrors that of Liz Taylor and her ex-husbands. Well I think I have finally met my true love - thinly sliced breasts. These are truly a solution to overcooked, under-tasty poultry.

This recipe sprung forth from last week’s visit to Memphis, a craving for mushrooms and the need to use some smoked sausage from the freezer. If Old Bay Chicken is a weeknight-go-to-meal, then Mississippi Delta Chicken & Rice is your company’s-coming-and-I-need-something-original savior.

Mississippi Delta Chicken & Rice
Serves 4

1/2 can cream of celery soup
1/2 cup sour cream
1 T Old Bay seasoning
1 T olive oil
1/2 cup chopped onion
1/4 cup chopped celery
1 cup cubed smoked sausage
3 cups cooked brown rice

1/2 T olive oil + 1/2 T butter
1/2 cup flour
salt, pepper, Zatarain’s Creole seasoning to taste
4 thinly sliced chicken breasts
1 pound mushrooms, sliced in thirds
1 t worcestershire sauce
1 T spicy brown mustard
3/4 cup chicken stock
1 T butter

Combine cream soup, sour cream and Old Bay. Set aside. Brown onion, celery and sausage over medium-high heat. Combine sausage mixture with cream mixture and brown rice. Spread into greased 8″ square baking dish. Bake for 20 minutes. Let cool for 10 minutes while preparing chicken.

Heat olive oil and butter until butter is melted. Combine flour with salt, pepper and Old Bay to taste. Dredge chicken in seasoned flour and fry in pan, just until brown on both sides. Be very careful not to overcook. Remove chicken from pan.

Add mushrooms to pan and deglaze with a few tablespoons of chicken stock. Cook mushrooms until brown and tender. Add worcestershire, mustard and more Zatarain’s, if desired. Stir to coat mushrooms. Add remaining stock and cook until sauce is reduced. Finish with butter.

Serve by scooping 1 cup of rice casserole onto a plate. Top with a chicken breast and mushroom sauce. Garnish with parsley, if desired.