Tips For Searing the Chicken
Adjust the heat up and down slightly throughout the cooking process for a nice even sear and golden color.
We want brown (not black) remnants left in the pot. The “fond” left in the skillet gives a lot of flavor to the sauce.
I would rather cook chicken at a slightly lower temperature for a longer period of time than at a super high temperature that can cause burning and oil splatter.
If the chicken is sticking to the pan, it’s not ready to be moved and is still developing a crispy crust. Allow it to release on it’s own to avoid tearing the surface of the chicken.
Pro Tips
Nutrition facts assume that all of the flour is used.
Consider using low sodium chicken broth to control the sodium content. You can also omit the bouillon but it does add a nice depth of flavor.
If using smaller chicken breasts, consider using 3-4 instead of 2 large.
Serve this meal with mashed potatoes and roasted vegetables such as green beans.
Mushrooms make a great addition to this gravy, I like to sauté them separately and stir them into the sauce at the very end. Cooking them separately lets them retain their color, texture, and flavor.
This recipe is in The Cozy Cookbook on page 99!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
This meal does freeze well. I reheat from frozen in the microwave, you can also thaw overnight and reheat leftovers in a lightly greased, covered casserole dish at 350 ° for 20-25 minutes.
Nutrition
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