- 2 chicken breasts
- Salt and pepper to taste
- 1 tbsp olive oil
- 2 tbsp butter
- 1 tbsp flour
- 3/4 cup chicken broth
Happy Tuesday everybody, only 2 more days until Turkey! Hurray! Today I have a recipe for chicken & pan gravy which is extremely simple to do. I made dumplings along with it however I will post the instructions for the dumplings tomorrow!
Season both sides of your chicken breasts liberally with salt and pepper. Add your olive oil to your frying pan over medium-high heat and warm it up, don’t let it smoke apparently that stuff isn’t good to breath. Add your chicken breasts to your oil and cook them through.
Remove your chicken breasts from the pan and put them on a plate, you can either cover them with foil to keep them warm or add them into your gravy to warm them back up.
All the juices from you chicken will have caramelized onto the bottom of your pan forming a fond. Add in your butter to your pan until it melts, once it begins sizzling add in your flour, stir the flour into the butter and cook it for around 2 minutes to take the raw taste away.
Once your flour is cooked add in 3/4-1 cup of cold chicken broth. It’s up to you how thick or thin you want your gravy to be.
At this point you can add your chicken back into your pan to warm it back up.
I served this chicken and pan gravy with homemade dumplings and corn and it was delicious and comforting, especially for a cool fall day! Thank you so much for reading, please don’t forget to share with your friends – enjoy!