Smothered Chicken in Rich Gravy (Print Version)
# Ingredients:
→ For the Chicken
01 -
2 large chicken breasts, cut in half lengthwise
02 -
Salt and black pepper to taste
03 -
2 tablespoons olive oil
04 -
2 tablespoons butter
→ Seasoned Flour Mix
05 -
1/2 cup all-purpose flour
06 -
1 tablespoon garlic powder
07 -
1 tablespoon onion powder
08 -
1/2 tablespoon paprika
09 -
1/2 teaspoon cayenne pepper (adjust to taste)
→ For the Gravy
10 -
1 medium-to-large onion, thinly sliced
11 -
1 cup chicken broth
12 -
1 teaspoon Worcestershire sauce
13 -
1/4 cup heavy whipping cream
# Instructions:
01 -
Slice each chicken breast in half lengthwise to make 4 thinner cutlets. Season both sides well with salt and pepper.
02 -
Mix flour, garlic powder, onion powder, paprika, and cayenne in a bowl. Take out 2 tablespoons and set aside for the gravy. Put the rest on a plate for coating the chicken.
03 -
Heat olive oil in a skillet over medium-high heat. Coat each piece of chicken in the seasoned flour, then fry for about 5 minutes per side until golden brown. Set aside on a plate.
04 -
Lower heat to medium-low. Melt butter and cook sliced onions for 15-20 minutes until golden and soft. Add the reserved seasoned flour and cook for 1 minute, stirring constantly. Pour in chicken broth and Worcestershire sauce, scraping up all the tasty bits from the pan. Stir in the cream.
05 -
Return chicken to the pan and cook 5-7 minutes more until chicken reaches 165°F and gravy thickens. Adjust seasoning with salt and pepper, then serve hot.
# Notes:
01 -
You can use chicken thighs instead of breasts - just cook them a bit longer until tender
02 -
For a milder version, reduce or skip the cayenne pepper
03 -
The nutrition info is calculated using 1/4 cup flour since some coating gets discarded