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Diner-Style Chicken & Gravy


1/4 C Flour
2 Chicken Breasts, about 10 oz total
Salt, to taste
Black Pepper to taste
Garlic Powder, to taste
Paprika, to taste
Seasoned Meat Tenderizer, to taste
2 T Butter, Divided
1 Shallot, Finely Chopped
1 T Flour
3/4 C Water
1 Packet Chicken Stock Concentrate, about 1 T

Finely chop shallot and set aside.

Add 1/4 C Flour to a plate or shallow dish. Season with salt, pepper, garlic powder, and paprika.

Pat chicken dry with paper towels and season all over with seasoned meat tenderizer and pepper. Press chicken into seasoned flour to completely coat; tap off any excess. Melt butter in a large pan over medium heat. Add coated chicken and cook until browned and cooked through, 5-7 minutes per side. Turn off heat; transfer to a plate and keep warm in microwave.

Melt butter in pan. Add shallot and season with salt and pepper. Cook, stirring, until softened, 2-3 minutes. Stir in 1 T flour until lightly browned, about 1 minute. Gradually whisk in ¾ cup water, then stir in stock concentrate. Bring to a boil and cook until thickened, 1-2 minutes. Season with salt and pepper. If gravy gets too thick, add a splash of water.

Serve gravy over chicken. Also goes well with mashed potatoes.

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