|Nutritional Guidelines (per serving)|
|Servings: Serves 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 35g||45%|
|Saturated Fat 13g||63%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Country gravy mix makes this meal super-easy to prepare, and green onions and seasonings give it a boost of flavor. Serve this chicken with your favorite vegetables, along with rice or potatoes. The gravy would also be good with grilled or broiled chicken.
- 4 boneless chicken breast halves (or about 1 1/2 pounds)
- Kosher salt and freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- 2 tablespoons butter
- 4 green onions, sliced
- Dash of Cajun or Creole seasoning or a seasoned salt blend
- 1 1/2 cups chicken broth, low sodium, divided
- 1 package (2-cup size, about 2.75 oz) country gravy mix, plain or peppered
- 1/2 cup half-and-half or milk
Put chicken breasts between sheets of plastic wrap or in a food storage bag and gently pound to a uniform thickness (about 1/4-inch to 1/2-inch). If the chicken breasts are large (10 ounces or more), use two and slice each one horizontally into two cutlets.
Sprinkle the chicken breasts lightly with salt and pepper. Heat olive oil and butter in a large skillet over medium heat. Add chicken and cook for about 2 1/2 minutes on each side, until nicely browned.
Stir in the green onions and seasoning and cook, stirring, for about 1 minute longer. Add 1 cup of the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 3 to 5 minutes, or until chicken is cooked through.*
In a cup, whisk the gravy mix with the remaining 1/2 cup chicken broth; stir into the simmering mixture until smooth. Add half-and-half or milk and stir until hot and well blended.
*According to Foodsafety.gov, the safe minimum temperature for chicken is 165 F (74 C). If unsure of doneness, use a reliable instant-read food thermometer inserted into the thickest part of a chicken breast to check the temperature.