Monday, May 29, 2017

Chicken with Chipotle and Green Onion Gravy

Ingredients:

2 skinless, boneless chicken breast halves
salt and fresh ground pepper to taste
15 ml olive oil
30 g butter
8 g all-purpose flour
180 ml chicken broth
10 g minced green onions
1 g chipotle chile powder, or more to taste





Directions:

1.Place chicken breast halves between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season with salt and pepper to taste.

2.Heat olive oil in a skillet on high heat until it begins to shimmer, about 1 minute. Reduce heat to medium; cook chicken breasts until browned and no longer pink inside, about 5 minutes per side. Transfer cooked chicken to a warm plate and loosely cover with aluminum foil.

3.Melt butter in the skillet; stir in flour and cook for about 2 minutes. Stir in chicken broth, scraping up any browned bits from the bottom of the pan; cook and stir until gravy begins to simmer and thicken, 1 to 2 minutes.

4.Stir in green onions and chipotle chile powder.

5.Return chicken breasts to the skillet and cook until heated through, 1 to 2 minutes.


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