This simple skillet chicken is perfect for any night of the week, and the veloute sauce makes a wonderful gravy.
Use a good quality chicken stock to make the sauce, then serve with mashed potatoes or rice for a fast and easy, great-tasting meal. This is a recipe you'll reach for again and again.
- 1 1/2 pounds boneless, skinless chicken breast (halves)
- 1/4 cup all-purpose flour
- 1 teaspoon ground thyme
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- Dash garlic powder
- 1 tablespoon olive oil
- 1 tablespoons butter
- For the Veloute Sauce:
- 3 tablespoons butter
- 2 tablespoons finely chopped shallot or onion
- 3 tablespoons all-purpose flour
- 1 1/2 cups chicken stock
- Dash salt (or to taste)
- Dash pepper (or to taste)
- Put chicken breasts between sheets of plastic wrap and pound to an even 1/2-inch thickness.
- In a large skillet, melt 1 tablespoon of butter with the olive oil.
- In a plate or shallow bowl, combine the flour, thyme, 3/4 teaspoon salt, 1/4 teaspoon black pepper, and a dash of garlic powder. Stir to blend thoroughly. Dredge the chicken pieces in the flour mixture, coating well, then fry for about 4 to 5 minutes on each side, or until chicken is cooked through. Chicken should read at least 165 degrees on an instant read thermometer.
- Meanwhile, in a saucepan, melt 3 tablespoons of butter. Saute the onion until tender. Stir in the 4 tablespoons of flour and stir until well blended and bubbly. Stir in the chicken stock and cook, stirring, until thickened. Add salt and pepper, to taste.
- Serve the veloute sauce with the browned chicken pieces.
|Nutritional Guidelines (per serving)|
|Total Fat||94 g|
|Saturated Fat||31 g|
|Unsaturated Fat||38 g|
|Dietary Fiber||4 g|