recipes

gravy chicken

from Salt & Lavender

ingredients

• 2 chicken breasts, cut in half lengthwise
• salt & pepper, to taste
• 1/2 teaspoon garlic powder
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 tablespoon flour
• 3 cloves garlic, minced
• 1/2 cup chicken broth (or dry white wine)
• 1 cup heavy/whipping cream
• 1/2 cup freshly grated parmesan cheese
• 1 tablespoon fresh parsley, chopped

process

1. cut the chicken in half lengthwise so you have 4 thinner pieces, season generously on both sides with salt, pepper, and the garlic powder
2. heat the olive oil and butter in a skillet over medium-high heat for a few minutes
3. cook the chicken about 5-6 minutes per side until nicely seared and cooked through, then transfer to a plate and tent loosely with foil to keep warm (turn off the heat while doing this)
4. turn the heat back to medium-high and sprinkle in the flour and garlic, cook for about a minute, stirring often
5. pour in the chicken broth and whisk until the flour is dissolved and the liquid has reduced by half
6. stir in the cream and let it bubble gently for a few minutes until thickened to your liking (turn the heat down if it’s boiling rapidly), then take the skillet off the heat and stir in the parmesan until melted
7. add the chicken back to the skillet along with any juices from the plate, spoon sauce over top, season with extra salt & pepper if needed, and sprinkle with parsley