Chicken With Creamy Pan Gravy
This is wonderful served with cooked rice or mashed potatoes, make certain to pound the chicken about half the size before coating in the flour or if your chicken breasts are very small you can omit the pounding, the chicken is double-dipped for an extra crispy coating…
Servings 2-4
Ingredients:
1/4 cup butter
4 boneless chicken breasts (pounded to about half the size)
1 cup all-purpose flour
1 teaspoon garlic powder (garlic lovers increase slightly)
1/2 teaspoon seasoned salt (can use white salt)
1 teaspoon fresh ground black pepper (more to season the gravy)
1/2 teaspoon paprika
1/4 teaspoon dried thyme (rubbed between fingers to release the flavor
3 teaspoons low-sodium chicken bouillon powder (I use a small envelope of OXO low-sodium chicken bouillon powder)
3/4 cup water (may need more water to thin gravy)
3/4 cup milk
Instructions:—————————————
In a shallow bowl combine the flour with next garlic powder, seasoned salt, black pepper, paprika and dried thyme.
Remove 3 tablespoons of the flour mixture then mix in the low-sodium chicken bouillon powder; set aside.
Coat the chicken thoroughly on both sides in the flour mixture pressing down with hands to ahear the coating to the chicken.
Place the chicken onto a plate and allow to sit for 10 minutes (do not discard the flour mixture).
Heat butter in a medium skillet over medium-high heat.
Coat the chicken one more time into the flour mixture.
Add to the skillet and oook the for about 6 minutes per side or until cooked through.
Remove the chicken to a plate leaving the pan drippings and browned bits in the skillet.
In a bowl whisk the water with milk and reserved flour/bouillon mixture; add to the skillet cooking and whisking over medium heat scraping all browned bits from the bottom of the pan.
Cook until thickened and bubbly adding in more water 1 tablespoon at a time if the gravy is too thick.
Season the pan gravy with more black pepper and salt if needed.
Serve on the side with the chicken along with cooked rice or mashed potatoes.
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