Ingredients for Chicken And Gravy
- 2 tablespoons plus 3 teaspoons all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1 1/2 pounds boneless, skinless chicken breasts
- 2 tablespoons butter
- 8 ounces fresh mushrooms, sliced
- 1/2 cup chopped onion
- 1 1/2 cups evaporated milk (optional, as alternative to half-and-half or chicken broth)
- not specified in recipe
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How to Make Chicken And Gravy
- In a small bowl, whisk together 2 tablespoons all-purpose flour, 1 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Dredge 1.5 lbs boneless, skinless chicken breasts in the flour mixture, ensuring they are evenly coated. Set aside.
- Reserve the remaining flour mixture for later.
- Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side, or until golden brown and cooked through.
- Remove the chicken from the skillet and keep warm.
- Add 8 ounces sliced mushrooms to the skillet and sauté for 3 minutes.
- Add 1/2 cup chopped onion and cook for another 2 minutes.
- Stir in 3 teaspoons of the reserved flour mixture.
- Cook and stir for 1 minute, until lightly browned.
- Gradually whisk in 1 1/2 cups milk (or chicken broth for a richer flavor), stirring constantly until the mixture comes to a boil and thickens.
- If the gravy is too thick, thin it with a little more milk or broth. Season to taste with salt and pepper.
- Return the chicken to the skillet to coat in the gravy. Serve immediately over mashed potatoes or your favorite side dish.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
1g
Fat
14g
Carbs
3g
