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Kirby's Chicken Recipe

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This recipe for Kirby's Chicken, by , is from The Cardinal Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Michael "Kirby" Kirbish

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. Boneless, Skinless chicken breasts or thighs.
1 can of sliced Water Chestnuts
1/2 cup of Sundried Tomatoes, diced.
2 cups of Red Bell Pepper, cut into 1 inch strips.
12 oz of Broccoli florets.
1 - 10.5oz can Cream of Mushroom soup
10.5oz of low sodium Chicken or Vegetable broth.
2 Tsp of Soy Sauce
2 Tsp Garlic Powder
1 Tsp Onion Powder
Several hearty grinds fresh Black Pepper (or 1 1/2 tsp pre-ground)
1 Tbs of unsalted butter
A starch of your choice (Fresh made rice or biscuits are my favorites.)

Directions:
Directions:

Dice your chicken into bite-sized pieces - no more than 1 inch in size. Toss with garlic powder, onion powder, black pepper and soy sauce, and let sit, covered, in the refridgerator for at least 30 minutes.

Add your butter into a large, deep Chef's pan or wide, tall-sided sautee pan over medium high heat, until sizzling. Add the chicken and all juices into the pan and toss to coat. Cook the chicken until just barely cooked through, stirring once or twice to encourage browning. Remove the chicken to a bowl and cover with plastic or foil.

Prepare your broccoli. Steam-in-bag broccolli is perfectly fine here, or steamed over the stovetop to the doneness of your choosing. Set cooked broccoli aside in a covered bowl.

Combine the mushroom soup, the broth, and the sun dried tomatoes into your cooking pan. Stir with a spatula until well combined, and set over medium-high heat. Cook, stirring often, until the mixture begins to darken slightly in color and thickens. Add the water chestnuts and bell pepper to the pan and cover, reducing the heat to medium and cooking for 4-5 minutes or until the bell pepper begins to soften.

Add your chicken and broccoli back into the mix, and stir until coated. Serve with a starch of your choice - I highly recommend fresh made Bisquick biscuits or rice.

Number Of Servings:
Number Of Servings:
Serves 3-4
Preparation Time:
Preparation Time:
Prep Time - 25-35 minutes. Cooking time - 30-40 minutes, depending on how you prepare your broccoli.
Personal Notes:
Personal Notes:
This recipe is in honor of my mom, who kept her hungry kids fed on a tight budget with flair and panache even in the face of tough times. This recipe was originally created on a cold October night, 1995, out of whatever scraps we could pull together from the freezer, fridge, and pantry. It was refined, codified, and ultimately perfected by me over the next 25 years. A hearty, savory weeknight meal that doesn't require anything particularly expensive to put together. For the most authentic experience, serve ladled over top of back-of-the-box recipe Bisquick Biscuits, cooked to crunchy imperfection.

 

 

 

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