-
TV Shows
FEATURED
TV Shows
More In TV Shows
See More
Healthy Eating
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Success!
A link to %this page% was e-mailed
Mix together the flour and 1 teaspoon of the House Seasoning in a small bowl. Sprinkle the chicken with the remaining 1 teaspoon House Seasoning. Pour the buttermilk into a shallow dish. Dredge the chicken in the buttermilk, followed by the flour.
Heat 2 tablespoons of the oil in a heavy nonstick skillet over medium-high heat. Add half of the chicken breasts to the hot oil and cook until both sides are browned, about 3 minutes per side, and then transfer to the baking sheet. Repeat with the remaining chicken breasts. Transfer the baking sheet to the oven and bake until the chicken is cooked through, about 10 minutes.
Whisk together the cornstarch and 1/4 cup chicken broth until dissolved. Set aside.
To make the gravy , add the remaining 1 tablespoon oil to the same skillet and heat over medium heat. Add the onions and saute until translucent, about 2 minutes.
Add the remaining chicken broth, scrape the pan drippings with a wooden spoon, raise the heat to medium-high and cook until the mixture begins to bubble, about 2 minutes. Stir in the dissolved cornstarch to incorporate. Bring to a simmer and continue to cook until the mixture thickens, 4 to 5 minutes. Stir in the milk and black pepper and continue cooking over medium-high heat until thickened, 5 minutes longer.
Remove the chicken from the oven and top each piece with 4 teaspoons of the gravy. Sprinkle with the chopped green onions.
Per Serving: Calories: 268; Total Fat: 9 grams; Saturated Fat: 1.5 grams; Protein: 28 grams; Total carbohydrates: 17 grams; Sugar: 2 grams; Fiber: 0.5 gram; Cholesterol: 75 milligrams; Sodium: 414 milligrams
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Get Cooking Channel on your TV.
Old-Fashioned Salisbury Steak with Shiitake Mushroom Gravy
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 8 reviews
By lampelgm
Horseheads, 72
on January 21, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I would not make this again. It was quite bland. In this case, his Mama,s recipe was much better.
By Tammy Lea
Dubuque, Iowa
on January 15, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Easy to cook and very yummy.
By womanclmk
on January 13, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Made this for dinner, the kids loved it. I do feel it needed a little more salt than the recipe called for. I also sprinkled a little of the house seasoning in the gravy while I was making it. Made it with some candied yams for a side. I would definitely make it again. Yummm.
Read all 8 reviews