One of the dishes I grew up eating was Garden Fresh Pork Chops (available exclusively in the If You Can Read, You Can Cook cookbook). However, my wife isn’t very fond of pork, so I thought I would adjust the recipe with chicken. Garden Fresh Chicken is a smothered chicken dish where it is covered with vegetables and a gravy. You can also think of it as a chicken stew with a really thick sauce and cooked in a skillet instead of a pot or a slow cooker.
The first time I tried, I over-cooked the chicken. After that, I reduced the cooking time to be just barely cooked and possibly a little undercooked in the center before adding the potatoes and carrots. After all, it will continue cooking through the 45 minutes the rest of the ingredients are in the skillet.
A warning: make sure you don’t turn the heat down too low. If the stew stops boiling, the heat won’t be high enough to cook the potatoes through. I made that mistake once and when I went to add the green beans, the liquid was barely warm. When the dish was supposed to be done, the potatoes and carrots were still raw. After an additional 15 minutes, the green beans were mushy, the carrots done, and the potatoes were still slightly crunchy.
- 2 TBSP butter
- 2 chicken breasts
- 2 potatoes
- 2 large carrots
- 1 can (10oz) Cream of Celery Condensed Soup
- 1½ c. water
- 1 lb green beans
- Melt butter in large skillet over medium high heat. Cook breasts 5 minutes on each side.
- Peel and chop potatoes and carrots into 1″ chunks. Add to skillet, along with soup and water. Mix until soup and water are combined.
- Bring to boil. Reduce heat to medium-low and cover skillet. Simmer for 30 minutes.
- Add green beans. Simmer for additional 15 minutes.
If you don’t like green beans, you could try other beans such as Limas or kidney beans, or other sturdy vegetables like broccoli or peas.