Rating: 4.5 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 4

The gravy is the standout, perfect for stirring into mashed potatoes. Serve with quick-cooking greens like spinach or kale for an easy, family-friendly meal.

Deb Wise
Recipe by Cooking Light May 2014

Gallery

Iain Bagwell; Styling: Ginny Branch

Recipe Summary

hands-on:
24 mins
total:
24 mins
Yield:
Serves 4 (serving size: 1 chicken breast half, about 1/2 cup potatoes, and about 1/4 cup gravy)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle chicken with 1/2 teaspoon pepper and 1/8 teaspoon salt. Place 2 tablespoons flour in a shallow dish. Dredge chicken in flour. Heat a large skillet over medium-high heat. Add 1 tablespoon oil and 1 tablespoon butter to pan; swirl to coat. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; keep warm.

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  • Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 2 tablespoons flour to pan; cook 30 seconds, stirring occasionally. Add stock to pan; bring to a boil, stirring with a whisk until smooth. Reduce heat; simmer 2 minutes. Stir in 1/4 teaspoon pepper and remaining 1/8 teaspoon salt.

  • Cook potatoes according to package directions. Combine potatoes, remaining 1/4 teaspoon pepper, remaining 1 tablespoon butter, and milk in a medium bowl; mash to desired consistency. Serve with chicken and gravy. Sprinkle with parsley.

Nutrition Facts

428 calories; fat 17.9g; saturated fat 5.5g; mono fat 7.4g; poly fat 2.9g; protein 41g; carbohydrates 23g; fiber 2g; cholesterol 126mg; iron 2mg; sodium 635mg; calcium 81mg.
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