Lip Smackin' Smothered Chicken
I''ve been making this recipe for two years now. The two difficult parts to this recipe is making sure the chicken is cooked through and making the gravy just right. I always have to add more onion powder to give it that "just right" taste. We never have enough chicken, as it really is THAT GOOD! However, I always make more gravy than we need so I save it for another recipe, but the Gravy is the best part of this recipe. I was a bit weary of making it because it calls for soy sauce, but I''ve never had gravy this good before. Enjoy!