Comfort Food

I am fully aware that the above photograph does NOT do justice to just how good last night's dinner tasted. Maybe we were all just really hungry but Fry Pan Barbecued Chicken has been one of our family favorites for as long as I can remember. The kids call it Chinese Chicken, I guess because the sauce has a spicy-sweet-sour combo that is somewhat like Sweet and Sour Chicken. That and because of the daddy's hatred for all Chinese food, my kids really don't know much about it. (He apparently parked behind a Mongolian BBQ joint every day during college and now cannot stand the sight or smell of Chinese food) So we call it the original name and the daddy eats it and we are all happy :-) I serve it over plain rice, though sometimes I put a spoonful of chicken boullion powder in with the rice water. The other sides last night were lima beans (just frozen ones, brought to a boil then simmered until tender, add butter, salt and pepper) and cooked apples. I assume the softness of all the food is what puts it in our comfort food category. Whatever the case, it was hot and tasty on a very cold night. I hope it warms your family when you try it.

Fry Pan Barbecued Chicken
original recipe from Michelle on WFD on AOL...this is my modification

4-8 boneless, skinless chicken breasts, well trimmed
1/2 cup flour
1/2 tsp. salt
1/2 tsp. chili powder
1/4 tsp. pepper
1/3 cup oil
1/2 onion, choppped
8 oz. no-salt added tomato sauce
1/3 cup brown sugar
2 tbsp. worchestershire sauce
2 tbsp. plain mustard
1/4 cup water

Combine flour, salt, chili powder and pepper in a pie plate. Pour oil into a large lidded-skillet. Heat oil over medium-high heat. Dredge chicken breasts in flour mixture, then place in hot oil. Cover with another plate to keep them warm. Add chopped onion to the oil. Cook until soft. Add remaining ingredients, being careful of splatters. Whisk together and allow to cook for about 3-5 minutes. Add chicken back to sauce, cover with lid and simmer 10 minutes or until chicken is thoroughly cooked. Serve chicken and sauce over hot cooked rice.