266 Ratings
  • 5 star values: 195
  • 4 star values: 49
  • 3 star values: 14
  • 2 star values: 7
  • 1 star values: 1

This delicious chicken recipe includes a simple exercise in pan gravy perfection. If I only had one day to teach someone how to cook, you better believe this archetypal sauce recipe would be one of the first things I'd demonstrate.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • Place chicken breast halves between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season with salt and pepper to taste.

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  • Heat olive oil in a skillet on high heat until it begins to shimmer, about 1 minute. Reduce heat to medium; cook chicken breasts until browned and no longer pink inside, about 5 minutes per side. Transfer cooked chicken to a warm plate and loosely cover with aluminum foil.

  • Melt butter in the skillet; stir in flour and cook for about 2 minutes. Stir in chicken broth, scraping up any browned bits from the bottom of the pan; cook and stir until gravy begins to simmer and thicken, 1 to 2 minutes.

  • Stir in green onions and chipotle chile powder.

  • Return chicken breasts to the skillet and cook until heated through, 1 to 2 minutes.

Cook's Note:

May substitute chicken stock for chicken broth. For thinner gravy, add more broth or stock.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

333 calories; 22.2 g total fat; 104 mg cholesterol; 188 mg sodium. 4.1 g carbohydrates; 28.3 g protein; Full Nutrition


Reviews (180)

Read All Reviews
266 Ratings
  • 5 star values: 195
  • 4 star values: 49
  • 3 star values: 14
  • 2 star values: 7
  • 1 star values: 1