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.
