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Fried Chicken with Pan Gravy Recipe

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This recipe for Fried Chicken with Pan Gravy, by , is from Recipes We Like, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Mary Anne Park

Category:
Category:

Ingredients:  
Ingredients:  
6 chicken breasts
Blackening Seasoning
2 cups flour
2 eggs
2 tablespoons milk
Canola OIl
2 cups Chicken Stock
Splash of heavy cream

Directions:
Directions:
Rinse chicken and pat dry. Butterfly the thickest part of the meat. Lay the chicken pieces out on a cutting board. Season the chicken with salt, pepper, and seasoning on both sides. Place flour in a mixing bowl. In a separate bowl, place eggs and mile, and whisk until smooth and frothy. Dredge the chicken in the flour. Completely coat the chicken with the flour. Dip into egg mixture. Quickly place back into the seasoned flour to coat a second time. Place chicke4n on a cutting board or sheet tray. Heat a frying pan over medium high heat. Add enough oil to submerge chicken halfway. Place chicken in the hot oil. Fry until golden brown on each side. Remove from pan and place on lined tray. Cover with foil. Drain off the remaining oil from the skillet. Reserve 1/4 cup to add back to the pan after wiping it using paper towels. Sprinkle enough flour into the skillet to make a past that is consistency of wet sand. Stir over medium heat until the flour smells nutty. Whisk the flour mixture slowly adding the stock to the pan. Continue to whisk constantly over medium high heat until sauce is thickened and smooth. Add splash of heavy cream to the gravy. Season to taste with salt and pepper. Serve chicken topped with the gravy.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
60 minutes

 

 

 

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