Chicken and Gravy

Étapes6

1. 1

   Étape 1. Cut the chicken

   Cut the chicken breasts in half lengthwise to make them thinner.

   blanc de poulet
2. 2

   Étape 2. Season the chicken

   Season the chicken with some salt, pepper, and garlic powder.

   The source does not use exact measurements for this part.

   selpoivre noirail en poudre
3. 3

   Étape 3. Cook the butter and flour

   In a skillet over medium high heat, melt 3 tbsp of butter. Add 3 tbsp of flour and stir continuously until well combined, then cook a few minutes while still stirring.

   beurrefarine de blé
4. 4

   Étape 4. Add broth and seasonings

   Add 2 cups of chicken broth and stir well. Season with salt, pepper, oregano, thyme, paprika, onion powder, and garlic powder, then stir well.

   bouillon de pouletselpoivre noirail en poudreoriganoignon en poudre
5. 5

   Étape 5. Simmer the chicken

   13m 30s

   When the gravy starts bubbling, add the chicken to the skillet and make sure it is covered in gravy. Cover with a lid, turn the heat down to medium low, and cook for 12-15 minutes or until the chicken reaches an internal temperature of 165 degrees F.

   The source's chicken was ready in 12 minutes because the pieces were thin.

   blanc de pouletbouillon de poulet
6. 6

   Étape 6. Shred and serve

   Shred the chicken and serve it over mashed potatoes.

   blanc de poulet