From the recipe box
Chicken and Gravy
Shopping list
Ingredients
0 of 14 gathered
Step by step
Method
5 steps
- 1
Pound 2 large boneless chicken breasts to an even ½-inch thickness. Season with 1 teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon paprika, then dust lightly with ¼ cup flour.
- 2
Heat 2 tablespoons oil in a wide skillet over medium-high. Sear the chicken 4–5 minutes per side until browned; move it to a plate while it finishes later.
- 3
Lower the heat to medium and add 2 tablespoons butter. Whisk in 2 tablespoons of the leftover flour and cook 1 minute. Slowly whisk in 2 cups chicken broth and 1 teaspoon Worcestershire.
- 4
Simmer 4–6 minutes, stirring, until the gravy leaves a thick trail from the spoon. Return the chicken and its juices, cover, and simmer gently 5–8 minutes until the thickest part reaches 165°F.
- 5
Rest the chicken 3 minutes, then spoon the gravy over it and serve with mashed potatoes, rice, or biscuits.