Smothered Chicken with Onion Gravy

 

Ingredients 

• ▢1 1/2 pounds boneless skinless chicken breasts approximately 2 large breasts
• ▢salt and pepper
• ▢1/2 cup all-purpose flour ( I won't be using flour but arrowroot instead)
• ▢1 tablespoon granulated garlic
• ▢1 tablespoon seasoning salt
• ▢1/4 teaspoon cayenne pepper
• ▢2 tablespoons butter
• ▢2 tablespoons olive oil
• ▢1 thinly sliced yellow onion
• ▢1 cup chicken broth use more if you want a thinner gravy
• ▢1/2 cup heavy cream
• ▢1 teaspoon Worcestershire sauce
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Instructions 

• Prepare chicken: Lay each 1 1/2 pounds boneless skinless chicken breasts in between two pieces of plastic wrap and flatten to about 1/2 inch thick using a meat mallet or a rolling pin. Cut into 4-6 pieces. Cover both sides with salt and pepper.
• Prepare flour mixture: Combine 1/2 cup all-purpose flour with 1 tablespoon granulated garlic, 1 tablespoon seasoning salt, and 1/4 teaspoon cayenne pepper. Stir well. Scoop out 2 tablespoons of the mixture and set it aside – this will be used later to make the roux. The rest of the mixture can be set on a plate or shallow dish.
• Coat chicken: Cover all sides of each piece of chicken with the flour mixture and shake off any excess.
• Pan fry chicken: In a very large skillet over medium-high to high heat, melt 2 tablespoons butter with 2 tablespoons olive oil. When hot, add the chicken. Use tongs to move it around every so often to prevent sticking. When the bottom is a nice golden brown, flip the chicken. Reduce heat a bit, if needed, to ensure you get a nice brown without burning the flour. When done, transfer the chicken to a plate and tent with aluminum foil.
• Sauté onion: Add 1 thinly sliced yellow onion to the pan and stir them around to coat them in the residual butter and oil. As the onion releases moisture, stir the pan with a flat-bottomed wooden spoon to release anything that is stuck to the bottom of the pan. Cook onions until they start to brown, about 5 minutes.
• Make the roux: Add the two tablespoons of reserved flour mixture to the onions and stir to coat. Allow them to cook for a few minutes, stirring to prevent burning.
• Make the gravy: Add the 1 cup chicken broth to the onion mixture and stir well. Scrape the bottom of the pan to deglaze and release anything that is stuck. When the gravy starts to thicken, reduce the heat to medium-low and stir in 1/2 cup heavy cream and 1 teaspoon Worcestershire sauce.
• Add chicken: Set the chicken pieces back into the pan with the gravy and cook for a few minutes until they're nice and hot. Serve with mashed potatoes and a vegetable.