Description
Super flavorful, yet uncomplicated, recipe for shredded chicken and savory gravy that’s perfect served over mashed potatoes. This is the comfort food you want when you need a little food lovin’.
Ingredients
- 2 large chicken breasts, split lengthwise into thinner breasts (or 4 medium/small breasts)
- 1 tablespoon olive oil
- Kosher salt and black pepper, to taste
- 3 tablespoons butter
- 1 tablespoon chicken base (such as Better Than Bouillon)
- 4 tablespoons all-purpose flour
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 cups chicken stock
- 1/2 cup water
- 1/4 cup heavy cream (optional)
- Serving:
- Mashed potatoes, egg noodles, or rice
Instructions
1. In a small bowl, mix together the flour, onion powder, and garlic powder. Set aside.
2. Season the chicken breasts lightly with kosher salt and pepper.
3. In a large skillet over medium heat, add olive oil and cook chicken breasts for about 5 minutes per side, until internal temperature reaches 165°F.
4. Remove the cooked chicken from the skillet and set aside.
5. Reduce heat to medium-low, add butter and chicken base to the skillet, and stir until melted.
6. Sprinkle in the flour mixture and stir to form a roux. Cook for 30 seconds to 1 minute, stirring continuously.
7. Slowly pour in chicken stock, scraping up any browned bits from the bottom of the pan.
8. Add water and whisk well to remove any lumps. Simmer until thickened.
9. If using, pour in the heavy cream and stir to combine.
10. Shred the cooked chicken and return it to the skillet along with any juices. Let simmer for a few minutes.
11. Taste the gravy and adjust seasoning if needed.
12. Serve warm over mashed potatoes, egg noodles, or rice.
Notes
Only lightly season the chicken with salt at the beginning; the chicken base and stock contain plenty of salt. If gravy is too thick, add more broth or water. Too thin? Simmer longer or add a cornstarch slurry. For extra flavor, consider a pinch of poultry seasoning or ground sage. Excellent paired with peas and garlic bread.