Chicken with Skillet Gravy

February 18, 2008

From the BH&G Anyone Can Cook book. I really liked this. Hubby doesn’t like gravy in general, but I made it anyway, and it was great. I just used regular instant potatoes. Not sure what it is, but I don’t like making real mashed potatoes.

Unfortunately some of the chicken was ready to be turned before I was ready to turn it, so it looks a little toasty. Trust me, it was still yummy!

1/3 c fine dry seasoned bread crumbs
2 T grated Parmesan cheese
1/2 t paprika
1 egg, lightly beaten
2 T milk
4 skinless, boneless chicken breast halves (about 1 1/4 lbs total)
2 T cooking oil
3 T all-purpose flour
1/4 t dried sage, crushed
3 T butter
1 14-oz can chicken broth
1 16-oz package refrigerated mashed potatoes, heated according to package directions

In a shallow dish combine bread crumbs, cheese, and paprika; set aside. In another shallow dish combine egg and milk. Sprinkle chicken pieces with salt and ground black pepper. Dip chicken pieces into egg mixture; dredge through crumb mixture to coat.

In a 12-inch heavy skillet heat oil over medium-high heat until a few of the remaining bread crumbs sizzle when added to the skillet. Add chicken pieces to the skillet; reduce heat to medium. Cook, uncovered, for 12-15 minutes or until chicken is no longer pink, turning once to brown evenly. Transfer chicken to a serving platter; keep warm.

Stir flour and sage into melted butter in skillet. Add broth. Cook and stir over medium heat until thickened and bubbly; cook and stir for 1 minute. Season with salt and pepper. Serve gravy with chicken and potatoes. Makes 4 servings.

By Becky

Becky is a mom to 4 kiddos and wife to an awesome guy. She's a food fanatic and loves creating and improving recipes. Bread is her weakness and delicious food is her passion!