CHICKEN GRAVY FROM CHICKEN BROTH RECIPES

Name: Grandma Chicken (Chicken and Gravy)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4-6 serving(s)
Ingredients: 1 -2 cup flour; 2 teaspoons pepper (this is approximate, I don't usually measure the pepper, I just add it until it looks right for our ); 4 boneless skinless chicken breasts; 1/4 cup butter; 1/3 cup water; 2 (14 ounce) cans chicken broth; 1/2 small onion (or 2 teaspoons onion powder); 1 teaspoon thyme

GRANDMA CHICKEN (CHICKEN AND GRAVY) RECIPE - FOOD.COM

Grandma Chicken (Chicken and Gravy) Recipe - Food.com image

This recipe was handed down from my Grandma. Every time I make it, I remember her. This is fantastic served over sticky white rice. It also freezes beautifully and can easily be sized up or down to suit your needs.

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 -2 cup flour
2 teaspoons pepper (this is approximate, I don't usually measure the pepper, I just add it until it looks right for our )
4 boneless skinless chicken breasts
1/4 cup butter
1/3 cup water
2 (14 ounce) cans chicken broth
1/2 small onion (or 2 teaspoons onion powder)
1 teaspoon thyme

Steps:

Combine flour and pepper in a ziplock bag.
Cut chicken into bite sized pieces and add to flour mixture.
After all chicken is in the bag, close bag and shake to coat chicken pieces.
Melt butter in a large skillet over medium low heat.
Slowly brown both sides of chicken in the melted butter. Note: If your skillet isn't large enough, you can do this in batches, it may require additional butter.
Remove chicken and set aside in a baking dish.
Cook onion in same pan until soft (if using onion powder, skip this step).
Add a small amount (approximately 2-3 tablespoons) of the flour/pepper mixture to the water.
Mix well.
Pour water and flour mixture slowly into the pan.
Add chicken broth and thyme (if using onion powder, add it now) and bring to a simmer. Stir often to make a thickish gravy.
Return browned chicken pieces to the pan.
Reduce heat to low and cover. Simmer for 30 minutes, stirring periodically.
Transfer chicken and gravy into baking dish. I use a 2.8 liter Corning Ware dish, but a 9x13 dish will work as well.
Cover and bake at 375 for 30 minutes.
Note: This dish freezes beautifully. After cooking for the first 30 minutes, cool, place in a freezer bag. When you are ready to cook, defrost and cook, covered at 375 for 45-60 minutes or until hot and bubbly.

Nutrition Facts : Calories 385.3, FatContent 14.5, SaturatedFatContent 8.1, CholesterolContent 98.9, SodiumContent 828, CarbohydrateContent 26.2, FiberContent 1.3, SugarContent 1.1, ProteinContent 35

COUNTRY CHICKEN AND GRAVY RECIPE: HOW TO MAKE IT

Country Chicken and Gravy Recipe: How to Make It image

Here's a lightened-up take on the classic southern comfort-food dish: chicken and gravy. This recipe has been a hit at our house since the first time we tried it! —Ruth Helmuth, Abbeville, South Carolina

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 18

Ingredients

3/4 cup crushed cornflakes
1/2 teaspoon poultry seasoning
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
2 tablespoons fat-free evaporated milk
4 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons canola oil
GRAVY:
1 tablespoon butter
1 tablespoon all-purpose flour
1/4 teaspoon pepper
1/8 teaspoon salt
1/2 cup fat-free evaporated milk
1/4 cup condensed chicken broth, undiluted
1 teaspoon sherry or additional condensed chicken broth
2 tablespoons minced chives

Steps:

In a shallow bowl, combine the first 6 ingredients. Place milk in another shallow bowl. Dip chicken in milk, then roll in cornflake mixture., In a large nonstick skillet, cook chicken in oil over medium heat until a thermometer reads 170°, 6-8 minutes on each side., Meanwhile, in a small saucepan, melt butter. Stir in the flour, pepper and salt until smooth. Gradually stir in the milk, broth and sherry. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in chives. Serve with chicken.

Nutrition Facts : Calories 274 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 72mg cholesterol, SodiumContent 569mg sodium, CarbohydrateContent 20g carbohydrate (6g sugars, FiberContent 0 fiber), ProteinContent 28g protein. Diabetic Exchanges 3 lean meat

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