Smothered Chicken with Rice Pilaf

I always, always have chicken in the freezer and rice in my pantry just in case I haven't had time to go to the store or just need a quick go-to dinner. This was just such a night. I had not been to the store. I had 2 bell peppers and 2 onions left. I had been wanting to try this recipe for a while and decided this was the night to try it. 'The 99 Restaurant' has a dish called Smothered Tips and we both liked that, so Smothered Chicken just seemed like a natural to try at home. 

The original recipe for both the Smothered Chicken and Rice Pilaf is from the Betty Crocker Cookbook, one of my favorite most used cookbooks. I adapted the recipes slightly to add my little touch to them. I LOVE mushrooms, Da Husband does not....so I didn't add them this time. But I will try it with mushrooms at some point, even if it's just sauteed mushrooms on the side. 

Smothered Chicken

(slightly adapted from Betty Crocker Cookbook)

4 boneless, skinless chicken breasts (could use chicken thighs if you like) about 1 1/4 lbs

1 t dried oregano

1 t dried parsley

1 1/2 t garlic powder

1/4 t pepper

1/8 t cayenne pepper

1/2 t salt

2 T olive oil

1 med green bell pepper, thinly sliced

1 med red bell pepper, thinly sliced

1 med onion, thinly sliced

1 C sliced mushrooms, optional

Heat a large nonstick skillet with 1 T of the olive oil over med heat. Combine oregano, parsley, garlic powder, black pepper, cayenne pepper and salt in a small bowl. Sprinkle both sides of chicken with spice mixture. Cook in skillet 8-10 min, turning once until chicken is done. Remove chicken from skillet. Add the other 1 T olive oil to skillet and cook bell peppers and onions (and mushrooms if using) about 5-10 min until veggies are crisp- tender. Return chicken to skillet and spoon vegetable over/around chicken. Remove from heat and serve.

Somehow in the midst of photographing the chicken in the pan I missed photographing the rice....you can see a little bit of it in the photo at the top. 

Rice Pilaf

(slightly adapted from Betty Crocker)

2 T butter

1/2 C chopped onion

1 C uncooked long grain rice

2 C chicken stock

1/2 t poultry seasoning

1 t garlic powder

pinch pepper and salt to taste

In a 3 qt saucepan, melt butter over med heat. Cook onion with a pinch of salt and pepper about 3 min, stirring occasionally, until tender. Stir in rice. Cook and stir about 5 min. Stir in stock, poultry seasoning and garlic powder. Bring to a boil, stirring occasionally; reduce heat to low. Cover and simmer 16 min (do not lift cover or stir); remove from heat. Let stand covered about 5 min. Fluff and serve.

Enjoy! 
Sandi