Smothered with Southern Love Chicken

Beth Sandoz


This is a delicious restaurant-quality meal, everyone who likes southern cooking will love! A friend of mine gave me this many years ago. She said it was a grand-prize winner at a cook off she went to. It is definitely grand-prize worthy.

★★★★★ 1 vote
Stove Top


1/2 c
all purpose flour
2 tsp
seasoned salt (i use tony chacheres)
2 tsp
1 tsp
garlic powder
chicken breast halves
1/4 c
vegetable oil
diced small onion
1 c
fresh sliced mushrooms
1/4 c
finely diced red bell pepper
2 tsp
minced garlic
1 c
sour cream
1/2 c
chicken broth
2 tsp
louisiana hot sauce or tabasco sauce


1Combine flour, seasoned salt, pepper and garlic powder. Add chicken and toss to coat; shake off excess coating.
2Heat oil in large skillet over medium-high heat. Add chicken; brown on both sides. Remove chicken from skillet and set aside. Pour off all but 2 tablespoons of oil from skillet.
3Add onion, mushrooms, bell pepper, and garlic to skillet; cook until soft. Add sour cream, broth and hot sauce; mix well. At this time, taste sauce and add more of the seasonings and tabasco until you reach your desired taste. Return chicken to skillet and smother with sauce. Bring to a simmer, cover, lower heat and simmer for 25-35 minutes, until chicken is cooked through.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Cajun/Creole