Country cooking with a little help from a Greek…
Later that nite…
Folks, sometimes I amaze myself as this was one delicious chicken dish and the gravy was exceptional. The Greek seasoning was just perfect with the celery gravy as it had all the flavorings I looked for, and that’s a good thing ’cause it went well with my country cooking. I served the chicken over rice along side helpings of collard greens, speckled butter beans, fried corn and of course, cornbread. Change out the seasoning if you desire but I’m keeping it in for the next time I make this. And I will make it again… Enjoy!
|Brown the cutlets in oil &
simmer in gravy for over an hour
Chicken with Celery & Mushroom Gravy
3 large boneless chicken breast
Homemade Greek seasoning or Cavender’s
3 tablespoons olive oil
3 celery stalks, sliced
1/4 cup chopped bell pepper
1/2 cup white wine
1/2 cup finely diced mushrooms
2 tablespoons flour
2 cups chicken stock
Rinse the chicken and slice horizontally in half. Pat each piece with paper towels to dry. Sprinkle liberally with Greek seasoning.
Serve over rice, couscous or coarse ground grits.