42nd Recipe Street

Source: https://www.everyplate.com/recipes/dinner-style-chicken-gravy-5e822974608ecd748b16f752

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.

Source: https://www.everyplate.com/recipes/gravy-lover-s-meatballs-5b9bdca630006c0d8101a2b7

1 T Butter
1 Onion, Chopped
Salt and Pepper to taste
1 T Flour
3/4 C Water
1 Packet Beef Stock Concentrate, About 1 T

Heat 1 TBSP butter in large pan over medium heat until melted. Add onion and a pinch of slat and pepper.

Cook, stirring, until browned and softened, 8-10 minutes. Add flour. Cook, stirring, until lightly browned, about 1 minute. Gradually stir in 3/4 cup water until fully incorporated. Stir in stock concentrate and simmer until thickened, about 1 minute. Season with salt and plenty of black pepper.

This goes well with meatballs and/or mashed potatoes

Source: http://allrecipes.com/Recipe/Cheesy-Potato-and-Corn-Chowder

2 T Olive Oil
1 C Celery, Chopped
1 Onion, Chopped
2 (14.5 oz) Cans Chicken Broth
3 Cups Peeled and Diced Potatoes
1 (15 oz) PKG Frozen Corn
1 (4 oz) Can Diced Green Chilies
2 C Milk
1 (2.5 oz) Packet Country Style Gravy Mix
1 C Shredded Cheese
Cooked and Crumbled Bacon, Optional

Saute onion and celery in oil until it starts to caramelize. Add chicken broth and potatoes. Simmer until potatoes are tender, about 10-20 minutes. Add frozen corn and chilies. Return to boil. Dissolve gravy mix in milk, then add to the pan. Add cheese and stir until melted and everything has warmed through. Top with cooked crumbled bacon if desired.