• Tweet

FRENCH ONION CHICKEN
4 chicken breasts
4 tablespoons butter
4 slices bacon, diced and browned
1 package Laura Scudder’s French onion dip mix
2 tablespoons dehydrated red pepper
1/3 cup flour
1 large bunch green onions, sliced
2 cups homemade chicken broth
PURE
1 cup sour cream

• Rehydrate the dehydrated red pepper in chicken broth for an hour before beginning to cook.
• In a large skillet melt butter.
• Sift together the flour and Laura Scudder’s green onion dip mix into a large plastic bag.
• One at a time dredge chicken in flour mixture coating well.
• Brown chicken on both sides until crisp.
• Using an electric skillet, spray with PURE.
• Add browned chicken breasts.
• Gently pour the broth mixture around the edges of the chicken. 
• Top chicken pieces with green onions.
• Set on 200 degrees and simmer for an hour.
• Brown bacon and drain oil.
• Remove chicken and keep warm.
• Sprinkle the bacon over the chicken pieces.
• Bring drippings to a boil and reduce to 1 cup.
• Remove from heat and quickly whisk in sour cream for gravy.
• Serve with mashed potatoes.