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- I'm starting my supper early tonight, y'all,
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I really don't know Michael's schedule,
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and I don't know how much time he'll give me to get him fed,
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so I thought, "Well, you know,
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let's just go ahead and film what I'm doing for supper."
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And it is a recipe that I have had so much feedback on.
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It's called Chicken Georgia.
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And I'm melting some butter.
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This is one of those easy dishes,
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and all I have to do is, when he says he's ready to eat,
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I pop this in the oven and have it hot again in no time.
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an eight-ounce package,
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I think it was a eight ounce, the smaller package,
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What kinda mushrooms did I get today?
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- No, I don't think they're shiitake.
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oh my gosh, they're the kind that's so-
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- Portobella? - Portobella, yeah.
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To me, a portobella is so meaty.
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If you've never had a portobella sandwich,
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you feel like you're eating a solid piece of protein.
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So good with mozzarella cheese and lettuce and tomato.
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So, that's what I opted to get for our dinner tonight.
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And here, I have shallots,
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wonderful shallots that are minced up very fine,
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ooh, and the aroma of that, y'all, is crazy!
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So, I'm gonna cook these just for a few minutes.
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This is a one-pot meal.
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You can serve this with rice or pasta.
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Whatever starch you feel like you're hungry for.
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But you would not believe the feedback, y'all,
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I have gotten over the years on this recipe,
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because it was in my very, very first cookbook,
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so people have loved it for many, many years,
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and I don't think I've ever made this on a video.
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I don't recall making it when I was on national TV.
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I don't remember doing it then,
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and I know I hadn't done it for "Quarantine Cooking,"
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So, we just gonna cook our mushrooms and our shallot,
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a little bit of salt,
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and some crushed black pepper.
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With my handy dandy crusher that I love so much!
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So, we just gonna let that cook for a few minutes.
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Okay, our mushrooms and our scallions
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are just the way I want 'em.
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All right, now I'm gonna put the other half
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of my half a stick of butter in my pan.
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I'm gonna just set those to the side,
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I'm gonna take my chicken pieces,
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and I'm using the newest line of my cookware,
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which I like it so, so much.
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So, I mean it's heavy, it's heavy,
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but I love the color.
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It reminds me of the old medicine bottles.
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You know, they were a dark blue?
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the chemist's medicine wouldn't go bad.
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Kept it out of the light.
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put our chicken in our pan.
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You'll wanna cook your chicken about 10 minutes per side
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over, like, a medium heat.
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You know, not scorching hot.
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So, that center seems to be
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the lowest point of heat contact,
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so I'm gonna swap that piece out.
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And I'm gonna cook it for another 10 minutes on that side.
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I just tested my chicken,
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and it checked at a perfect 165,
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which is what chicken should be.
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All right, now, in the recipe,
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it'll tell you to transfer this to a platter,
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I like serving this particular dish
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in the pan that it was cooked in,
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so what we're gonna do now is top our chicken
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with that wonderful portobella mushroom and,
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and shallot that we had chopped up real good.
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So, as I was saying, it tells you in the recipe
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to transfer this to a platter,
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top it with your shiitake and shallots,
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and then put about four ounces
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of mozzarella grated cheese on it.
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The recipe will tell you to cover this
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and let it sit until the cheese melts,
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so that's what I'm gonna do.
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But dinner was just that easy, y'all.
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no foo-foo, no uppity flavors.
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Just everything good that our tummy loves.
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And I've got a little while before dinner,
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so I can throw this into the oven
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or back on top of the stove and reheat it,
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And in the meantime, I'll decide,
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do I want pasta or do I want rice?
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Whichever I choose, this will be delicious.
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So, I'm so thankful that y'all remind me
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when I go out there and get to spend time with y'all
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and meet y'all at book signings
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what recipes that you love that belong to me,
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so thank y'all for doing that.
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I think you'll like it.
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I told y'all this is for dinner tonight,
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so I've managed to slice off just a little bite.
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(Paula faintly speaks)
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Excuse me. I'm talking with a delicious mouthful.
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I always like to make sure the dish is perfect
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for whomever's gonna be eating it,
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so Michael will never know I cut off a little bite.
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Didn't I do a good job of covering it back up, Eddie?
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Didn't I? (laughs) - Mm.
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- See you later, baby.
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Love and best dishes.
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Hey y'all, it's Paula Deen.
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Now, if you enjoyed this video,
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be sure to like it and click the subscribe button,
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as well as the notification bell,
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to be alerted when I post a video.
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Love and best dishes, y'all.
