Smothered Skillet Chicken

 Yesterday I woke up with a sore throat, and the first thought that popped into my head was REESE'S EGGS. They were also the second thing that popped into my head. And the third. Well, it was pretty much the only thought that really entered my skull yesterday. What can I say? Peanut butter is the best thing for sore throats. It was nothing more than divine providence that I acquired such a ginormous stash over the weekend.


Divine providence plus raiding unattended Easter baskets when no one was looking plus collecting all the half eaten ones off the floor. But what the heck. Same difference.

You don't get much pity around here if you're sick. Maybe if you're practically dead or having a delirious fever. Throwing up usually gets you some pity points too. But sore throats? Headaches? Stuffy noses? You might as well be painted the color of the wall.

I was just like, "Hey Mom. Guess what. I'm really sick. I mean, when I woke up this morning I literally could not even swallow a bit."

"Oh yeah. I think that's going around."

"I pretty much feel like death. I'm glad I didn't have work today. I would have been waaaay too sick to go."

"Well, you would have had to."

"Well I would have been really SAD. OKAY?"

"Okay. I feel sorry for you."

"Psh. I don't want you to feel sorry for me. I'm just saying."

So I just marched off to go crunch down some crushed ice cubes.

After a long day of Reese's meal replacements, I decided it was time for something substantial. I suddenly had in image in my mind of some smothered chicken I had had at Applebee's once and I was like, OH YEAH BABY. Time for a copy-cat recipe.

I don't know how much this is like Applebee's. I haven't been there in a coon's age, but I think this is probably better considering the lower quality of Applebee's fare these days. I mean, either they're getting worse or my taste is getting better. I mean, did it always taste like frozen dinners?

I don't know, but this does not taste like a frozen dinner. It's easy, dirties a minimal number of dishes, and has kind of a southwestern kick. Have it with a salad or a pile of rice. Whatever floats your boat. 

I paired mine with a spinach salad with a great new dressing I got called Zesty Invisible. It's awesome for when you don't actually want to eat your vegetables and end up putting them back in the fridge when you're done taking pictures. It doesn't make the spinach soggy so I can make other people eat it later on.

This would also be great on grilled chicken. Maybe even better. But whatevs.

Smothered Skillet Chicken

2 chicken breasts, sliced in half long ways so that you have 4 pieces
1 egg
1/2 cup flour
1/2 cup corn starch
1 1/2 teaspoons garlic salt
1/4 teaspoon pepper

1/2 cup chopped sweet peppers (I used red, yellow, and orange mini ones)
1/2 cup chopped red onion
1/2 cup chopped mushrooms
2 cloves garlic, minced
1 tomato, chopped
1/2 teaspoon dried oregano
Pinch of cayenne pepper
1/4 teaspoon chili powder
1/2 teaspoon smoked paprika
1/8 teaspoon cumin

About 1 cup monterey jack cheese
Fresh chives

Place the chicken in a gallon ziploc bag. Beat the egg and put it in the bag with the chicken and shake it up. Put the flour, starch, garlic salt, and pepper in another plastic bag. Remove the chicken from the egg bag and place it in the flour bag and shake it up until coated. Heat a cast iron skillet on about medium heat with a small amount of olive oil. Cook the chicken until browned on both sides and no longer pink on the inside (about 20 minutes). Remove the chicken from the skillet. Add about a tablespoon of butter and once it's melted, add the peppers, mushrooms, onion, garlic, and spices. Cook on high heat until tender and beginning to brown. Add the tomato and mix to combine. Remove the sauteed and return the chicken to the skillet. Top each piece with some of the sauteed vegetables and then top with cheese. Broil the entire skillet until the cheese is melted. Top with chives if desired.