Recipe Background
Pack your bags! You're about to leave the stale dinner station and start off to a new, delicious destination. That's right, you're jumping on the gravy train and heading straight to this Simple Chicken & Gravy! Choo-choo! Loaded up with all that classic old-fashioned goodness — fried, juicy chicken breasts in an amazing wine-and-dine-infused gravy mixture — it's a once-in-a-lifetime taste every time! All aboard for Simple Chicken & Gravy!
Pack your bags! You're about to leave the stale dinner station and start off to a new, delicious destination. That's right, you're jumping on the gravy train and heading straight to this Simple Chicken & Gravy! Choo-choo! Loaded up with all that classic old-fashioned goodness — fried, juicy chicken breasts in an amazing wine-and-dine-infused gravy mixture — it's a once-in-a-lifetime taste every time! All aboard for Simple Chicken & Gravy!
Ingredients
- 2 cups chicken broth
- 1/2 cup beef broth
- 1/2 chicken bouillon cube
- heavy cream or half-and-half to taste
- 1 teaspoon Worcestershire sauce can substitute soy sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon mustard powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon ground sage
- 1/4 teaspoon black pepper plus more, to taste
- 2 large chicken breasts boneless and skinless
- salt to taste
- 1/2 cup flour divided
- 2 tablespoons olive oil
- 1/2 cup white wine such as pinot grigio, chardonnay, or sauvignon blanc, can substitute chicken broth
- 4 tablespoons butter
- mashed potatoes optional, to taste, cooked and warm, for serving
- green beans optional, to taste, roasted and warm, for serving
Directions
- In a large measuring cup with a spout, add the chicken broth, the beef broth, the chicken bouillon, the heavy cream, the Worcestershire sauce, the onion powder, the garlic powder, the mustard powder, the dried thyme, the ground sage, and 1/4 teaspoon of the black pepper and whisk to combine. Set the broth mixture aside.
- On a cutting board with a sharp knife, add the chicken breasts and slice to create 2-3 thinner slices.
- Cover the chicken breast slices with plastic wrap and, with the textured side of a meat mallet, pound the chicken into 1/2-inch thickness.
- With a paper towel, pat the pounded chicken dry.
- On a large platter, add the dried chicken breast slices and season both sides with the salt and the extra black pepper.
- Sprinkle the seasoned chicken breast slices with 1/4 cup of the flour and rub it over the entire surface of each side.
- In a large skillet over medium-high heat, add the olive oil.
- Add the prepared chicken breast slices to the heated olive oil and sear on both sides until a golden crust has developed, the juices run clear, and the chicken reaches an internal temperature of 165 degrees F, about 4-5 minutes per side. Set the chicken aside.
- In the same large skillet with the stovetop heat turned off, add the wine.
- Reduce the heat to medium and, using a silicone spatula, scrape the bottom and the sides of the skillet to loosen the browned bits.
- Bring the mixture to a gentle boil, while stirring, until reduced by half, about 3-4 minutes.
- Add the butter and the remaining flour to the wine sauce mixture and cook, while stirring continuously, until the flour turns a light brown color and the raw flour smell is cooked off, about 2 minutes.
- Slowly add the reserved broth mixture to the wine sauce mixture and cook, while stirring continuously, until the mixture comes to a gentle boil.
- Reduce the stovetop heat to medium-low and let the sauce gently bubble uncovered, while stirring occasionally, until reduced and concentrated, about 5-7 minutes.
- Add the chicken back to the skillet along with any juices from the plate. Spoon the sauce over top and let the sauce simmer gently until the chicken is heated through and the sauce has thickened to your desired consistency, about 5 minutes.
- Serve the chicken and gravy with the mashed potatoes and the roasted green beans.
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