Simple Chicken and Gravy
Think Smothered or Stewed Chicken, but very basic.
Ingredients
- 1 lbboneless skinless chicken breasts
- 4 cchicken broth
- ⅓ call-purpose flour
- 6 tbspunsalted butter (divided into 2 tbsp + 4 tbsp)
- 2 tspvegetable oil
- 2 tspseasoned salt (to taste)
- 1 tsponion powder
- ½ tspcracked black pepper (to taste)
- ½ tspcelery seed
- ½ tspgarlic powder
- ½ tspgreen goddess seasoning
Directions
- 1
In a small bowl, mix together the seasoned salt, onion powder, black pepper, celery seed, garlic powder, and Green Goddess seasoning. Set aside about one tablespoon of this blend to season the gravy later. Lightly coat the chicken with one teaspoon of vegetable oil and then season it well with the remaining seasoning blend.
- 2
Heat a large skillet or sauté pan over medium-high heat. Add two tablespoons of butter and the remaining teaspoon of vegetable oil. When the butter has melted and started to bubble, add the chicken in a single layer, skin side down. Sear the chicken for 3-5 minutes until well-browned, then flip and sear the other side. Once seared, transfer the chicken to a plate to rest.
- 3
In the same pan, add the remaining four tablespoons of butter and let it melt. Sprinkle in the flour and stir continuously with a spatula or roux whisk until the mixture forms a roux with a light caramel color, about 5-7 minutes.
- 4
Gradually whisk in the chicken broth, one cup at a time, making sure to whisk thoroughly after each addition until no lumps remain. As you add the final two cups, the roux will begin to loosen up into a smooth gravy.
- 5
Whisk in the reserved tablespoon of seasoning blend, taste, and adjust the seasoning as needed.
- 6
Add the seared chicken back to the pan, cover with a lid, and reduce the heat to medium-low. Let it simmer for 12-15 minutes, stirring occasionally, until the chicken is completely cooked through.
- 7
Once the chicken is done, give the gravy a final taste and adjust the seasoning if necessary. Serve immediately and enjoy! Dassit.