Best 2 Stephensons Restaurants Baked Chickenn Butter And Cream Recipes
Indulge in the Culinary Delights of Stephenson's Restaurants' Signature Baked Chicken with Butter and Cream: A Journey of Flavor and Comfort
Embark on a culinary adventure with Stephenson's Restaurants' renowned Baked Chicken with Butter and Cream, a dish that tantalizes the taste buds with its exquisite blend of flavors and textures. This classic dish showcases tender, succulent chicken pieces lovingly smothered in a rich, velvety sauce made from butter and cream. Each bite is a perfect harmony of savory and creamy notes, complemented by the chicken's natural juices. But that's not all. Stephenson's Restaurants also offers variations on this culinary masterpiece, catering to diverse preferences and palates. From the Baked Chicken with Lemon Butter and Herbs, which adds a refreshing citrusy twist, to the Baked Chicken with Garlic and White Wine, where aromatic garlic and white wine create a symphony of flavors, there's something for every food enthusiast to savor. Explore the delectable recipes within this article and discover the secrets behind Stephenson's Restaurants' beloved Baked Chicken with Butter and Cream, a dish that promises to warm hearts and satisfy appetites.
BAKED CHICKEN IN BUTTER AND CREAM
Provided by Crystal
Number Of Ingredients 8
Steps:
- Preheat your oven to 350 degrees.Mix together the breading, which is the flour, salt, paprika, and black pepper. The original recipe called for only half of those ingredients but I found that I didn't have enough breading mixture to coat the chicken, so I doubled it. Dip the chicken pieces into the water and then dredge it in the flour mixture and place it into large baking dish (9x13 or 11x14 work great), skin side down. Place a pat of butter on each piece of chicken. You may want to use two pats of butter on the breasts since they are larger. Once all the chicken pieces are in the dish, bake it on 350 for 30 minutes, then remove and go on to the next step.
- Next, whisk together the powdered milk and hot water and pour it around the chicken. Bake it for another hour and fifteen minutes on 350 degrees.The 'butter and cream' mixture in the bottom of the dish will get a little charred in some places, but don't worry - that's what it is supposed to do... and it's yummy! The chicken cooks up almost like fried chicken but it's oh-so-moist. This has quickly become a family favorite in my home!
BAKED CHICKEN IN BUTTER & CREAM
I first tasted this awesome recipe while visiting family in Kansas City Missouri, it is /was from a famous restaurant there called Stephesons Restaurant. I fell in love with it, then I found out they had a little cookbook, and the recipe was in it, I had to have it. I understand the restaurant has since closed, but I am still...
Provided by Rose Mary Mogan
Categories Chicken
Time 1h30m
Number Of Ingredients 10
Steps:
- 1. PREHEAT OVEN TO 425 DEGREES F. Spray a 9X13 X2 inch size pan with non stick cooking spray & set aside till needed.Mix flour and spices together in a reclosable zip lock bag. Dip chicken in water to moisten so flour will stick to chicken. Place one to two pieces of chicken in bag at a time. Shake well to coat with flour.
- 2. Place chicken parts in prepared pan with skin side facing up. Dot each piece with 1 or 2 pats of butter. Bake UNCOVERED in preheated 425 degree F. oven for 30 minutes, or until pieces are golden brown & crisp.
- 3. Remove pan from oven, Heat milk in microwave till hot & pour milk carefully around the base of chicken parts. COVER with aluminum foil & seal pan tightly. Reduce heat to 350 degrees F. Return to oven and bake at 350 degrees F. for 45 additional minutes or until juices run clear.
- 4. Note you can add 1 can of cream of chicken soup undiluted when you add the hot milk to give you more gravy. Serve over rice, mashed potatoes or noodles with biscuits or hot dinner rolls.
- 5. Please note: Original recipe called for non fat powdered milk, but I find it easier to use evaporated or regular milk. Also sometimes I like to add the addition of sliced bell peppers, onions, & sliced mushrooms with the chicken during the last 45 minutes of cooking time.
Tips:
- Choose the right chicken pieces: For this recipe, boneless, skinless chicken breasts or thighs work well. If you prefer dark meat, use thighs; if you prefer white meat, use breasts.
- Use high-quality butter: The butter in this recipe adds a lot of flavor, so it's important to use a good-quality butter. Look for a butter that is made from fresh cream and has a high fat content.
- Don't overcrowd the pan: When you're browning the chicken, don't overcrowd the pan. If you do, the chicken will steam instead of brown. Cook the chicken in batches if necessary.
- Use a heavy-bottomed pan: A heavy-bottomed pan will help to evenly distribute the heat and prevent the chicken from burning.
- Don't overcook the chicken: Chicken is a delicate meat, so it's important to not overcook it. Cook the chicken until it is just cooked through, or it will become dry and tough.
Conclusion:
Stephenson's Restaurants' Baked Chicken Butter and Cream is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, and the butter and cream sauce is rich and flavorful. Serve this dish with mashed potatoes, roasted vegetables, or a simple salad.
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