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Wednesday, November 12, 2014
Skillet Chicken and Gravy
One of the first things I ever learned to cook was skillet chicken. There are dozens of ways you can make it. When I was in 4th or 5th grade I started out making it with some "Tiger Seasoning" (at the time it was called "Praise Allah" I think) and testing various other spices on it. I probably went through my parents' entire spice rack experimenting. I liked to use cooking wine to deglaze the pan and then cook down some peppercorns in the gravy.
I still like to experiment with the seasonings but for the purposes of this post I'm sticking with simple seasoned salt and pepper and traded the cooking wine for chicken broth. The gravy is made with cornstarch instead of a flour roux resulting in a smooth, glossy texture. Tonight it turned out a little dark because I had a large amount of chicken and some of the spices and drippings from the chicken cooked a little more than I like in the bottom of the pan but it tasted just fine.
This is an uncomplicated recipe with plenty of room for experimenting with spices foreign to you. Don't be afraid to try something new... and be sure to have rice or mashed potatoes on the side for the gravy.
Skillet Chicken and Gravy
Source: Totally Original
1 lb (give or take) chicken breasts, cut into 2-4 pieces each
fresh ground pepper
other seasonings of your choice
2 cups chicken broth
2 Tbsp cornstarch
3 Tbsp water
Begin by spraying a large skillet with vegetable oil spray. Heat over medium-high until screaming hot.
Season your chicken breast pieces on both sides with seasoned salt and pepper and any other seasonings you like on both sides.
Place about 1/2-1 inch apart in the skillet and reduce the heat to medium. Cook about 4-6 minutes and then flip.
Cook another 4-6 minutes, until cooked through and no longer pink in the middle. Transfer the chicken to a plate and tent with foil.
Pour the chicken broth into the pan and use a plastic or wooden spoon to scrape the cooked bits off the bottom of the pan. Bring the broth to a simmer.
Combine the cornstarch and water in a small pinch bowl and stir with a spoon. You can do this in advance and set it aside but be sure to mix it up again right before adding to the broth. Cornstarch settles to the bottom very quickly. Once the broth is simmering add the cornstarch slurry, stirring constantly.
When the cornstarch is mixed in and the gravy has thickened remove from the heat and transfer to a gravy boat or serving dish.
Serve the gravy over the chicken and anything else you might want it on.
It's very good on rice but tonight we had it with mashed potatoes.