Chicken and Gravy
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
4 people
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Calories
264 kcal
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Course
Main Course
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Cuisine
American
Chicken and Gravy
Description
This recipe begins by slicing large chicken breasts into thinner cutlets, pounding them to uniform thickness, then seasoning with salt, pepper, and a mix of garlic, mustard, onion powders, sage, thyme, and pepper. Dusting with flour before searing creates a light crust, enhancing texture and assisting gravy thickening later. The chicken is browned in olive oil and set aside.
The gravy is crafted in the skillet by deglazing with wine to lift fond from the pan, then combining chicken and beef broths, bouillon, cream, Worcestershire sauce, and the seasoning blend. The mixture simmers to reduce and thicken, concentrating flavor and yielding a creamy, layered sauce with umami depth.
For serving, the savory chicken breasts are complemented by creamy mashed potatoes and roasted green beans, offering a classic, comforting meal. The recipe mentions alternatives such as using chicken thighs or pork chops as protein swaps. The gravy's flavor benefits from a combination of broths and the addition of Worcestershire sauce, while the flour on chicken adds texture and thickening power.
Leftovers store well refrigerated up to three days or frozen up to three months. Thawing and reheating instructions help maintain quality. The recipe advises against slow cooking due to the need for controlled simmer and reduction.
Ingredients
Chicken
- 2 chicken breast large, boneless, skinless
- salt
- black pepper
- ¼ cup flour
- 1-2 tablespoons olive oil
Gravy
- ½ cup wine see notes
- 4 tablespoons butter
- ¼ cup flour
- 2 cups chicken broth
- ½ cup beef broth see notes
- ½ chicken bouillon cube see notes
- 1 plash heavy cream can sub half and half
- 1 teaspoon Worcestershire sauce can sub soy sauce
Seasonings
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon mustard powder
- ¼ teaspoon thyme dried thyme
- ¼ teaspoon ground sage
- ¼ teaspoon black pepper
Instructions
- In a large measuring cup with a spout, combine the chicken broth, beef broth, chicken bouillon, cream, Worcestershire sauce, and seasonings and set aside. (This is the "gravy mixture")
- Slice the chicken in half lengthwise to create 2-3 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick. Pat dry.
- Season each side with salt/pepper, then sprinkle with flour and rub it over the surface of each side. (The flour gives it a little texture and prevents it from sticking to the skillet. It also thickens the gravy a little more at the end.)
- Heat oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside.
- Turn the heat off. Add the wine and then set the heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet, the “fond” will add more flavor to the sauce. Bring to a gentle bubble and reduce by half, about 3-4 minutes.
- Melt the butter and add the flour. Stir continuously for 2 minutes, until the flour turns a light brown, and the raw flour smell is cooked off.
- Add the "gravy mixture" (from step 1) in small splashes, stirring continuously. Doing this slowly is necessary to maintain the thickness of the gravy.
- Bring the liquid to a gentle boil, then reduce it to a light simmer, so that it's bubbling very gently. Let it reduce and concentrate for 5-7 minutes, uncovered, stirring occasionally.
- Add the chicken back to the skillet along with any juices from the plate. Spoon the sauce on top. Let it simmer and reduce for 5 more minutes, or until desired thickness is obtained. The longer it simmers, the thicker and more concentrated it will get. Maintain a very gentle simmer to ensure the chicken stays juicy. (A boil will make it tough.)
- Serve with mashed potatoes and roasted green beans!
Notes
- This recipe yields 4 servings; consider 3-4 smaller chicken breasts if preferred.
- Chicken thighs or pork chops can replace chicken breasts for variation.
- Pinot Grigio, Chardonnay, or Sauvignon Blanc work well for the wine; chicken broth alone can substitute if preferred.
- Beef broth adds depth and darker color to the gravy; all chicken broth can be used if desired.
- Use half a chicken bouillon cube to enhance flavor; Better Than Bouillon is recommended.
- Worcestershire sauce adds umami but can be substituted with soy sauce if needed.
- Serve with creamy mashed potatoes and roasted green beans for a complete meal.
- Refrigerate leftovers up to 3 days and freeze up to 3 months; thaw overnight before reheating in a covered casserole dish at 350°F for 20-25 minutes.
- Best prepared on the stovetop to allow reduction and proper gravy texture; crockpot is not suitable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Calories | 264kcal | 13% |
| Carbohydrates | 10g | 3% |
| Protein | 15g | 30% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 69mg | 23% |
| Sodium | 844mg | 35% |
| Potassium | 301mg | 6% |
| Fiber | 0.5g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 378IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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