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Farmhouse Chicken and Gravy Recipe

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This recipe for Farmhouse Chicken and Gravy, by , is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, November 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Tbsp. plus 1 1/2 tsp all purpose flour
1 tsp olive oil
4 boneless, skinless chicken breast halves ( about 4 oz each)
1 c fat free, low sodium chicken broth, divided use
2 Tbsp fat free evaporated milk or fat free milk
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp dijon mustard
1 Tbsp light tub margarine
2 Tbsp finely chopped green onions (optional)

Directions:
Directions:
Heat a large nonstick skillet over medium high heat. Cook the flour for 2 minutes, or until lightly golden brown, stirring constantly. Transfer to a small bowl.

Reduce heat to medium. Add the oil to the skillet and swirl to coat the bottom. Cook the chicken with the smooth side down for 3 minutes. Turn the chicken. Cook for 3 minutes, or until no longer pink in the center. Transfer to a serving plate. Cover with aluminum foil to keep warm.

Meanwhile, whisk 1/4 c of the broth into the browned flour until completely blended. Whisk in the remaining broth, milk, garlic powder, salt and mustard. Pour into the skillet, scraping with a flat spatula to dislodge any browned bits. Increase the heat to medium high and bring to a boil. Cook for 4 minutes, or until reduced to about 1/2 cup, stirring frequently. Remove from the heat. Stir in the margarine. Spoon over the chicken. Sprinkle with green onions.

Number Of Servings:
Number Of Servings:
4

 

 

 

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