Tuesday, April 15, 2008

Sauteéd Chicken with Country Gravy

On Sunday while we were crawling into bed, The Spouse requested chicken, mashed potatoes and broccoli for dinner the next day.

One thing you should know about The Spouse is he likes his food somewhat plain. He doesn't use gravy much, never puts any ketchup or mustard on sandwiches, burgers, brats, etc. He doesn't "do" sauce. So, when I asked if he would mind horribly if I made a basic chicken pan sauce, he got this skeptical look and said "Well, ok. But I'm not putting it on the potatoes." He's a weirdo, but he's mine.

I served this with my Buttermilk Mashed Potatoes with Sauteéd Shallots.

Sauteéd Chicken with Country Gravy

1 tsp butter
1 lb boneless skinless chicken breasts, pounded to about 1/4" thickness
fresh ground pepper
lavender sea salt
1 1/3 cup milk
3 tbsp flour
salt to taste
pepper to taste
poultry seasoning to taste

Melt the butter in a skillet over medium high heat. Lightly season the chicken breasts with salt and pepper. Sauteé chicken until browned, about 4 minutes each side. Remove from heat.

Add milk to pan, whisk in flour and seasonings, scraping the browned bits from the bottom of the pan. Bring to a simmer, reduce heat to medium-low. Place chicken back in pan, cover and let simmer until the chicken is done, about another 10 minutes.

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