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Chicken Georgia Recipe - This easy family meal recipe has lots of protein thanks to the chicken and mushrooms and tastes undeniably delicious!
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Chicken Georgia Recipe: https://www.pauladeen.com/recipe/chicken-georgia/
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0:00
- Hey friends.
0:01
You know what?
0:03
It feels like it's been so long
0:04
since I've been here with y'all here in,
0:07
uh, Bobby's, my kitchen.
0:11
Uh, and I've been so busy, but I can't,
0:14
I can't recall what I've been busy doing.
0:17
You'll have to help me out Eddie,
0:18
or Teresa, if y'all know what I've been doing.
0:21
I know this weekend I got to spend a lot of time
0:25
with Jamie and Bobby and Brooke and Claud,
0:27
and, uh, the four babies and little Matthew.
0:31
Jack's away at a two-week camp that, uh,
0:37
you can't talk to him,
0:38
you can't see him for two weeks.
0:41
This is a brand new experience for Jack,
0:43
and he's never spent that long away from home,
0:47
so I can't hardly wait for him to get back,
0:50
which I think they pick him up on Sunday,
0:52
uh, to hear all about it.
0:57
My, my oldest, my first grand
0:59
is getting some age on him now.
1:01
- [Teresa] I know, a freshman.
1:03
- Yes, a freshman in high school.
1:05
It's crazy.
1:07
- [Teresa] We need to have him on again.
1:09
- I know.
1:10
And you know he loves being in here
1:11
in the kitchen with Guiney.
1:13
So, uh, Michael, yesterday,
1:16
it was a beautiful day here,
1:18
so Michael took the triplets
1:23
for their first boat ride.
1:26
Let's see, it was Bob,
1:29
it was Bobby, Claud, the three babies,
1:32
uh, Matthew, Brooke, Pepaw and me.
1:39
Right. Did I miss anybody?
1:42
I don't think I see you,
1:45
but those triplets.
1:46
Linton loves anything with a motor y'all.
1:50
Uh, they call it a (inaudible),
1:54
which is Spanish for machine and, uh,
1:58
Linton set up in his Pepaw's lap
2:00
and drove that boat.
2:03
And I was kind of worried when we'd pass a boat and you
2:07
know, I mean,
2:09
it's a lot.
2:10
Well, so when I saw that was going to happen, I said,
2:14
bumpity, bumpity, bump, y'all.
2:17
Bumpiy, bumpity, bump.
2:19
So, they thought it was some kind of game.
2:23
(Teresa laughing)
2:24
And so we, we were clear again and, uh,
2:28
Milly said, Ma, bumpity bump.
2:31
Ma, bumpity bump.
2:34
So we had a great time.
2:36
All right, I'm cooking right now, y'all.
2:38
Uh, and I'm making a recipe
2:41
that was in my very first cookbook.
2:44
It's called Chicken Georgia.
2:46
And it's such a simple, simple way.
2:49
But somebody had requested me to cook something with
2:53
mushrooms in it. So this is for you honey.
2:57
This is your mushroom recipe.
3:00
So I've got one pack of mushrooms, one small,
3:04
like eight ounce package of mushrooms.
3:07
- And a couple of tablespoons of shallots.
3:14
So we gone get that cooking.
3:18
You know, it won't be long.
3:19
I think we've got another month before we can move back in
3:23
our house. But when we get over there,
3:25
I won't have to turn my back to y'all, uh,
3:28
because I'll, I'll have my stove in front of me.
3:32
And, uh, so I'm looking forward to that.
3:36
I'm gonna miss being right next door
3:38
to Bobby and his crew.
3:45
But I'll be glad to have my kitchen back.
3:50
All right.
3:51
I'm going to turn that up and
3:52
this'll probably take about ten minutes.
3:56
Won't take that long, then we're going to take it out.
3:59
And I've got some beautiful fat, fat chicken breast
4:05
that, uh, I'm going to put in the pan.
4:08
I'm going to take the mushrooms and shallots out
4:11
and put the chicken in.
4:13
And these are so fat.
4:16
Uh, sometimes I like to beat them, you know,
4:20
just make sure they're going to be tender,
4:23
but this is a product of one
4:24
of my favorite poultry companies.
4:27
So I think I'm going to leave on fat.
4:31
Okay.
4:32
I'm taking our mushrooms and shallots
4:36
out and I want to make sure that I leave
4:41
the juice from them.
4:45
Cause remember that was butter.
4:48
Butter, butter, butter.
4:50
All right. Now I have gotten my chicken
4:53
breast, uh, salt and peppered.
5:01
These are...
5:04
Look at all this chicken (inaudible).
5:09
- [Teresa] Fat!
5:09
- [Cook] Oh, fatty fatty two by four. (laughs)
5:15
All right.
5:16
So we're going to cook these, y'all,
5:20
for like ten minutes per side.
5:26
And then we're gonna lay them up.
5:29
It's such a simple recipe.
5:31
In fact, let me... uh,
5:35
I'll, I'll read all the ingredients.
5:37
It's four tablespoons of butter.
5:40
It calls for four chicken breasts, but you know what?
5:44
They don't pack them in fours.
5:46
They pack them in threes now,
5:48
so you'll have to buy two packs
5:50
to get those four chicken breasts.
5:52
They've got it figured out.
5:54
And a cup of sliced mushrooms,
5:56
two tablespoons of minced shallot, uh, salt, pepper,
6:01
and mozzarella cheese.
6:03
- [Teresa] Mmhm.
6:04
- So when these are done,
6:07
we will, uh, I'll plate them.
6:11
And I'll heat back up our mushrooms.
6:15
And we gone top it with mozzarella cheese
6:17
and we gone sit down and eat.
6:20
A good, simple recipe.
6:22
And if you want to make this dish really quick,
6:25
you can take a meat mallet and you can pound
6:29
those down and thin them out.
6:30
Of course, it'd be about that big.
6:33
But they would cook very, very quick that way.
6:37
But we, we doing it the, the way
6:42
I think we need to do it best.
6:49
Okay. They're all ready now.
6:52
Uh, these are smaller ones and they got,
6:57
they got cooked a little quicker than
6:59
the last little fat boy.
7:02
So I think I'm going to serve them up in the skillet,
7:08
my new cook wear isn't it so pretty?
7:10
I think it looks good.
7:12
All right.
7:12
So now I'm going to top it with our mozzarella cheese.
7:23
Ooooh! Gosh, these look so good.
7:27
And then, I'm going to put our mushrooms on top of that.
7:35
I wish we had bought twice as many mushrooms
7:39
because these are big breast.
7:43
These are big, big breast.
7:47
I don't want to get every bit of that
7:49
juice from the shallots.
7:56
I'm going to put the lid on.
7:57
I've got my eye off and now I'm going to put the,
8:00
oh, I missed a mushroom.
8:04
Now I don't, now don't miss it.
8:07
So good.
8:08
Uh,
8:13
just long enough for that cheese to melt.
8:18
And then we are gonna dig in kiddos.
8:22
Because of the size of these breasts, y'all,
8:28
I want to take it...
8:32
Oh, look at that cheese.
8:36
I would take it and it would slice it.
8:45
Wish I had my knife sharpener here, but you know
8:48
the story, morning glory. (laughs)
8:51
It's in storage.
8:59
So you get where I'm going and you
9:03
could slice it like this
9:08
and then,
9:12
pour your cheese and your
9:17
mushrooms on top of that.
9:20
So it would make a nice presentation and
9:26
there's a good chance that if somebody
9:28
was serving themselves,
9:29
they wouldn't take any more than that would they?
9:34
I mean, that's a, that's a good serving right there.
9:39
Mmhm!
9:44
I'm gonna get in here
9:48
and dig out some of this
9:51
wonderful au jus.
9:58
Some more mushrooms.
10:00
Mmhm!
10:04
Wow kabow!
10:07
Where is your white rice when you need it?
10:11
- [Teresa] (laughs)
10:15
- [Cook] It is. It's hiding from me.
10:18
Look at that, how yummy that looks.
10:24
And you can serve a lot of people this way.
10:26
So let's dig in.
10:29
Uh, when it comes to my chicken breast,
10:33
I really am persnickety about using what
10:40
I feel like it's the best chicken breast out there.
10:44
So,
10:47
Mmhm! Teresa!
10:53
- [Teresa] You forget how good the oldies,
10:55
oldies but goodies are.
10:56
- [Cook] I know.
10:59
Mmhm!
11:02
It is so delicious and so simple.
11:12
Oh, knock your socks off, won't it?!
11:13
- [Teresa] Mmhm!
11:15
- [Cook] Give me that knife sister.
11:17
(laughs)
11:19
All right. Now, come on back for some more!
11:22
- [Teresa] Well, I want to save some for Eddie.
11:23
- [Cook] Well look.
11:25
You think Eddie's going to eat that much?
11:29
I don't think.
11:30
- [Teresa] No, he's not.
11:31
- [Cook] Like to see it.
11:32
It has been so long since I've made this
11:34
but I would definitely double
11:38
the amount of mushrooms it calls for.
11:40
- I would even,
11:41
I mean, because these chicken parcels,
11:43
you said, have gotten so big,
11:45
you could almost double this entire recipe
11:47
of the, if the chicken is this big.
11:49
- Mmhm.
11:52
But, you see, we didn't even use half that breast.
11:58
- [Teresa] It's crazy.
11:59
- [Cook] So you could get a lot of servings.
12:02
And you know what?
12:05
Low carb.
12:06
- [Teresa] Yeah!
12:09
Good fat! Butter.
12:10
- Right!
12:13
Cause remember, God made the cow
12:15
and the cow made the butter.
12:19
Loving and best dishes, y'all.
12:22
Ooh! Listen to that thunder!
12:24
- [Teresa] That's scary.
12:25
- You know what I love to do when it's raining?
12:27
- [Teresa] What?
12:28
- I love to cook.
12:32
Yummy deli-yum!
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