I have a recipe book called The Complete Southern Cookbook which I have been dying to use since I got it several months ago. I kept delaying its christening because we haven’t bought a deep fat fryer yet. I mean what’s the point of attempting any soul food if I don’t have no deep fat fryer!?
But alas, our search for a deep fat fryer that’s not in puke beige plastic has not been successful. Couldn’t wait no more, so I poured through the book to find something that didn’t need deep frying. Classic Creamed Chicken. Perfect.
# – Classic southern creamed chicken.
2 tablespoon of butter 1 can of button mushrooms, sliced 1 onion, chopped 4 garlic cloves, minced 1/4 cup of dry white wine 500 grams of skinless chicken breasts, cut into large dice 1 teaspoon of salt 3/4 teaspoon of black pepper 1/2 teaspoon of paprika 1 can of cream of mushroom soup 220 grams of sour cream (I substituted with yogurt though, healthier & cheaper :D)
# – First, open the can of cream of mushroom soup and pour into the sour cream (or yogurt in my case).
# – Whisk until combined. Then, set aside.
# – Melt the two tablespoon of butter in a large pan.
# – Add the mushroom, onions and garlic into the butter and fry until fragrant.
# – Pour in the diced chicken.
# – Followed by the white wine.
# – Add salt, black pepper and paprika. Stir well.
# – Lastly, pour in the creamed of mushroom soup + yogurt mixture.
# – Stir until combined and simmer for 5-6 minutes more.
# – Classic southern creamed chicken, DONE! Serve with homemade cornbread or toasts if you want.
Creamy, delicious and addictive. Definitely soul food! Will post up the recipe for homemade cornbread soon, it’s really easy to make and goes so well with the creamed chicken.