Carolina Kitchen: Chicken Barbara Jean

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Carolina Kitchen: Chicken Barbara Jeanby Bruce's Fabulous Foods, Chef Bruce Brown

by Bruce's Fabulous Foods, Chef Bruce Brown

1 LB boneless chicken breasts, large dice
3 TBS all-purpose flour
1 tsp each: black pepper, salt, garlic powder
4 TBS butter, divided
1 Cup onion, diced
8 oz. mushrooms, sliced
1/4 Cup sun-dried tomatoes, minced
1/2 Cup fresh spinach leaves, julienne
2 Cups chicken stock
2 Cups cream sauce (4T butter w/1T A.P flour, 1 tsp salt, 2C milk/heavy cream)


  1. In a large skillet over medium-high heat, melt 2T butter.
  2. Stir together the flour with the black pepper, salt and garlic powder, coating the chicken with the mixture.
  3. Brown the chicken in the melted butter for three minutes.
  4. Remove to a bowl, cover to keep warm.
  5. Add the remaining 2T butter to the skillet with the onion, sautéing until starting to soften.
  6. Add the mushrooms, sun-dried tomatoes and spinach, stirring until spinach is wilted and mushrooms are lightly cooked.
  7. Reduce the heat to Medium-low.
  8. Add the chicken back into the skillet with the chicken stock, simmering for five minutes, covered.
  9. Remove lid and stir in the 2C cream sauce, simmering until warm, but NOT boiling.
  10. Ladle over a bed of lightly seasoned rice and serve.