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Chicken and Gravy Recipe

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

Contributor:  
Contributor:  
Diane Hayes

Category:
Category:

Ingredients:  
Ingredients:  
4 to 6 Chicken Breast
margarine
1-2 cups water if using the bouillon cubes
2 to 4 chicken bouillon cubes or 2-4 cups chicken stock
lawrys lemon pepper
3 tbsp corn starch 1/4 cup water for gravy after chicken is fully cooked

Directions:
Directions:
Wash chicken, trim any fat. You can cut breast in half if they are large.
Add lawrys lemon pepper to both sides of breast, enough seasoning to cover the breast.
Add margarine to bottom of frying pan, cook breast on medium until both sides are browned. They may stick to pan, while browning gently lift chicken breast so they do not stick to pan.
Add chicken stock or water and bullion cubes to pan. Lower heat to low, cover and simmer for approx 1 hour.
Cook to your preference of tenderness, the long the more tender.
When finished cooking remove chicken breast if you would like to make the gravy or I usually leave chicken in pan.
Add water during cooking or more chicken stock depending on how much gravy you want at the end. I like gravy so I have enough liquid to almost cover the chicken
To make gravy use 1/4 cup water add corn starch mix until no longer powdery.
The hotter the liquid is when you add corn starch the better. Constantly stir when adding corn starch.
I leave breast in liquid, I move them to side of pan and add corn starch to center string as I add it. Then I mix /stir with chicken breast.
Voila then your ready to eat!
Eat with egg noddles or mash potatoes

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
cook for approx 1 hour the longer you cook the more tender the chicken will be, turn 2 to 3 times during cooking

 

 

 

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