Description
A comforting chicken and gravy dish served over creamy mashed potatoes, perfect for family gatherings.
Ingredients
- 2 large chicken breasts, split lengthwise or 4 medium/small chicken breasts
- 1 Tbsp olive oil
- Kosher salt and black pepper for seasoning
- 3 Tbsp butter
- 1 Tbsp chicken base (Better Than Bouillon recommended)
- 4 Tbsp all-purpose flour
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 2 cups chicken stock
- 1/2 cup water
- 1/4 cup heavy cream (optional)
Instructions
- Season the chicken breasts lightly with kosher salt and pepper.
- Heat olive oil in a large skillet over medium heat. Cook chicken for about 5 minutes on each side, until cooked through.
- Remove chicken and set aside. Lower heat to medium-low, add butter and chicken base, stirring until melted.
- Mix flour with onion and garlic powder in a bowl, then gradually sprinkle into the pan to form a roux. Cook for 30 seconds to 1 minute.
- Slowly add chicken stock, scraping bits from the pan. Add water, whisking until smooth. Let it simmer until thickened.
- If desired, stir in heavy cream for richness.
- Shred cooked chicken and return to gravy, simmering together.
- Taste and adjust seasoning if necessary.
- Serve over mashed potatoes or with egg noodles or rice.
Notes
For richer flavor, consider using bone-in chicken. Fresh herbs like thyme or rosemary can be added for aroma.
