Chicken and Gravy

Ingredients

• 2 large chicken breasts (divided into two or four small chicken breasts )
• salt & pepper to taste
• Seasoning (of choice to taste, like Creole or Italian seasoning)
• 1 tablespoon olive oil
• 3 tablespoons butter, (divided)
• 2 teaspoons minced garlic
• 2 teaspoons fresh thyme, (minced)
• ¼ cup all-purpose flour
• 2¾-3 cups chicken broth
• 1 tablespoon chopped fresh parsley ((optional))

Steps

1. 1

   Salt chicken, then season with Creole or Italian seasoning. Or you can use just salt and pepper if desired.

2. 2

   Heat oil and one tablespoon of butter in a large saucepan or skillet over medium heat until hot, and then add the chicken and brown for 4-5 minutes, or until the chicken is cooked through and reaches a temperature of 165℉ (75℃). Remember, cooking times will vary depending on the thickness of the chicken, so use a meat thermometer for more accurate results. Gently remove the chicken and set aside. You may keep it warm by covering it with foil.

3. 3

   Add 1-2 tablespoons of butter to the same skillet and heat on medium.

4. 4

   Add the minced garlic and thyme, and stir for 1-2 minutes for the flavor to bloom.

5. 5

   Stir in the flour and cook for another minute to form a roux to thicken the gravy.

6. 6

   Gradually add the chicken broth, stirring constantly to prevent lumps. Bring to a simmer and cook until the gravy thickens to the desired consistency. Season to taste with salt and pepper. Adjust the consistency with broth if the gravy is too thick.

7. 7

   If desired, return the chicken to the pan or serve the chicken and top it with gravy. Garnish with parsley. Enjoy!