Description
This delicious chicken recipe includes a simple exercise in pan gravy perfection. If I only had one day to teach someone how to cook, you better believe this archetypal sauce recipe would be one of the first things I’d demonstrate.
Ingredients
- 2 skinless, boneless chicken breast halves
- salt and fresh ground pepper to taste
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- ¾ cup chicken broth
- 2 tablespoons minced green onions
- ½ teaspoon chipotle chile powder, or more to taste
Instructions
- Place chicken breast halves between two sheets of heavy plastic (resealable freezer bags work well) on a solid
- level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season with salt and pepper to taste.
- Heat olive oil in a skillet on high heat until it begins to shimmer
- about 1 minute. Reduce heat to medium; cook chicken breasts until browned and no longer pink inside
- about 5 minutes per side. Transfer cooked chicken to a warm plate and loosely cover with aluminum foil.
- Melt butter in the skillet; stir in flour and cook for about 2 minutes. Stir in chicken broth
- scraping up any browned bits from the bottom of the pan; cook and stir until gravy begins to simmer and thicken
- 1 to 2 minutes.
- Stir in green onions and chipotle chile powder.
- Return chicken breasts to the skillet and cook until heated through
- 1 to 2 minutes.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Servings: 2