#cooking
northernknife....
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CHICKEN & GRAVY
FOR THE CHICKEN:
• 1 tablespoon unsalted butter
• 1 tablespoon extra virgin olive oil
• 1 medium onion, chopped
• 1 ½ lbs. boneless, skinless chicken breasts, cut into strips or chunks
• ½ teaspoon poultry seasoning
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
FOR THE GRAVY:
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 ¼ cups low-sodium chicken broth
• ¾ teaspoon fresh thyme, chopped (or ¼ teaspoon dried thyme)
• ½ teaspoon black pepper
• ¼ teaspoon kosher salt
• 1-2 tablespoons nonfat plain Greek yogurt (or use sour cream)
1. Heat the butter and olive oil in a large skillet (with a lid) over medium heat. Add onion and sauté for about 5 minutes, until softened.
2. Meanwhile, season the chicken pieces with poultry seasoning, salt and pepper on both sides.
3. Increase the heat to medium high and add the chicken to the pan. Cook for 4-5 minutes on the first side, until browned. Flip and cook for another 2-3 minutes on the other side, until browned.
4. Remove the chicken and onions from the pan and keep warm
TO MAKE THE GRAVY
1. Reduce the heat to medium low and add the butter to the same skillet.
2. Once melted, add the flour and whisk to combine. Cook the flour mixture for 1 minute, whisking occasionally, to get the raw flour taste out.
3. Slowly add the chicken broth to the pan and whisk continuously to combine, until the mixture is smooth and without any lumps. Sprinkle in the thyme, salt and pepper.
4. Let the gravy cook over medium-low heat for 2-3 minutes, until slightly thickened.
5. Return the chicken and onions to the pan and stir well to coat all of the chicken in the gravy. Cover the pan with a lid (or a baking sheet if you don’t have one) and cook for 3-4 minutes, until the chicken is cooked through
6. Remove the skillet from the heat and stir in the Greek yogurt.
7. Serve the chicken over mashed potatoes with plenty of gravy. Enjoy!
12 сен 2024
