Chicken and Gravy

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Chicken and Gravy is true comfort food made with pan fried chicken tenders in a thick and creamy gravy. Serve with noodles or mashed potatoes.

Prep Time15

Cook Time20

Total Time35

Course: Dinner

Cuisine: American

Servings:

Author: Kristin Maxwell

Ingredients

Chicken:

2 1/2 pounds chicken tenders trimmed
Salt and pepper
1 tablespoon olive oil
1 tablespoon butter

Gravy:

3 cups chicken broth divided
1 teaspoon chicken flavored Better Than Bouillon
1 teaspoon soy sauce
2 tablespoons half and half
1/2 teaspoon garlic powder
1/2 teaspoon ground mustard powder
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
4 tablespoons butter
1/4 cup flour

Instructions

In a large glass measuring cup whisk together 2 ½ cups broth, boullon, soy sauce, half and half, and seasonings. Set aside.
Heat a large skillet over medium high heat, add olive oil and butter. Season chicken with salt and pepper, and working in batches, cook about 3 min per side, or until internal temperature reaches 165℉ degrees. Add another drizzle of olive oil between batches if needed. Transfer to a plate to rest.
Pour 1/2 cup of the broth in the skillet and scrape up browned bits over medium heat. Simmer until reduced and nearly evaporated, about 3-4 min. Add the butter, melt, and add the flour, whisking constantly for 2 min to cook.
Pour in the seasoned broth mixture a little at a time, continuously whisking to incorporate until completely combined. Simmer over medium-low heat for 5-7 min to thicken.
Add the chicken back into the gravy and simmer for 3-5 minutes to warm through. Garnish with fresh minced parsley and serve over egg noodles or mashed potatoes.

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 4-5 days. Reheat gently in a covered saute pan over medium low, stirring frequently. Add a splash of broth if needed to loosen up the gravy.

Nutrition

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