Chicken and Gravy

Name: Chicken and Gravy
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 2 chicken breasts; ½ teaspoon salt; ½ teaspoon black pepper; ½ teaspoon poultry seasoning; ¼ cup all-purpose flour; 2 tablespoon olive oil; 1 tablespoon butter; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 1 ½ cup chicken broth/stock; ½ teaspoon chicken bouillon; pinch pepper; ¼ teaspoon onion powder; ½ teaspoon ground sage; 2 tablespoons heavy cream; salt to taste

User Reviews

4.6

207 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
321 kcal
Course
Main Course
Cuisine
Australian

Chicken and Gravy

Carmen Warren

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When it comes to a hearty and comforting meal, few dishes can beat the classic combination of chicken and gravy. This is a meal that is easy to make and packed with flavor! The chicken is tender and juicy, and the gravy is rich, flavorful, and indulgent. This recipe will guide you on how to cook succulent and juicy chicken breasts and make a delicious gravy in the same pan. Perfect for busy weeknights or an easy alternative to the Sunday roast. Chicken breast and gravy is an easy 30-minute meal!

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Ingredients

Servings

For the chicken

2 chicken breasts
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon poultry seasoning - or ground sage
¼ cup all-purpose flour - see note 1
2 tablespoon olive oil
1 tablespoon butter

For the Gravy

2 tablespoons unsalted butter
2 tablespoons all-purpose flour - see note 1
1 ½ cup chicken broth/stock
½ teaspoon chicken bouillon - see note 2
pinch pepper - black or white
¼ teaspoon onion powder
½ teaspoon ground sage
2 tablespoons heavy cream
salt to taste

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Instructions

To prepare the chicken

Lay each chicken breast flat on a chopping board and pat them dry.2 chicken breasts
Use a large sharp knife to cut them into cutlets. To do this, keep the knife parallel to the board and cut sideways through the breast. (see the bulk of post for pictures)
Repeat with the second chicken breast.
If you find they are not an even thickness, you can use a meat mallet (or a heavy pan) to bash the plumper end down.
Add the flour to a shallow dish.¼ cup / 60 g all-purpose flour
Season the chicken cutlets on both sides with salt, pepper, and poultry seasoning, then coat them lightly in the flour. (don't discard the leftover flour yet)½ teaspoon salt½ teaspoon black pepper½ teaspoon poultry seasoning

To cook the chicken

Heat the olive oil over medium-high heat in a heavy skillet or frying pan. Once shimmering, add the butter and the chicken cutlets to the pan.2 tablespoon olive oil1 tablespoon butter
Cook chicken for 3-4 minutes per side until golden brown. Remove the cutlets to a plate, tent with foil, and set aside.

To make the gravy

Place the skillet back over medium-low heat.
Add the butter to the skillet, and once melted, stir in the flour and cook for 2-3 minutes until well combined and golden brown.2 tablespoons unsalted butter2 tablespoons all-purpose flour
Whisk in ¼ cup of the chicken broth; the mixture will become a very thick paste. Gradually whisk in ¼ cup more broth. Once the mixture has thinned slightly, you can gradually whisk in the remaining broth.1 ½ cup / 360 ml chicken broth/stock
Add the chicken bouillon, pepper, onion powder, and ground sage.½ teaspoon chicken bouillonpinch pepper¼ teaspoon onion powder½ teaspoon ground sage
Bring to a boil, then reduce to a simmer and cook for 3 minutes until thickened and glossy.
Add the heavy cream, taste, and season with salt if needed.2 tablespoons heavy cream salt to taste
Add the chicken breasts and any juice that has collected on the plate back into the pan. Simmer gently in the gravy for 2-3 minutes.

Notes

boosts the chicken flavor of the gravy. I like the roast chicken 'better than bouillon,' but you can use chicken bouillon powder or a crumbled stock cube.
When you have dredged the chicken, reserve any remaining flour. You need 2 tablespoons of flour for the gravy, so you can start by using any flour left from dredging. It will be cooked so don't worry that it has touched raw chicken. Once you have made the gravy discard any remaining flour.
The Chicken bouillon boosts the chicken flavor of the gravy. I like the roast chicken 'better than bouillon,' but you can use chicken bouillon powder or a crumbled stock cube.

Nutrition Information

Show Details

Calories 321kcal (16%) Carbohydrates 5g (2%) Protein 27g (54%) Fat 22g (34%) Saturated Fat 9g (45%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 0.4g Cholesterol 103mg (34%) Sodium 477mg (20%) Potassium 514mg (15%) Fiber 0.2g (1%) Sugar 0.4g (1%) Vitamin A 415IU (8%) Vitamin C 1mg (1%) Calcium 22mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 321 kcal

% Daily Value*

Calories	321kcal	16%
Carbohydrates	5g	2%
Protein	27g	54%
Fat	22g	34%
Saturated Fat	9g	45%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	9g	45%
Trans Fat	0.4g	20%
Cholesterol	103mg	34%
Sodium	477mg	20%
Potassium	514mg	11%
Fiber	0.2g	1%
Sugar	0.4g	1%
Vitamin A	415IU	8%
Vitamin C	1mg	1%
Calcium	22mg	2%
Iron	1mg	6%