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.
|Nutritional Guidelines (per serving)|
|Total Fat||35 g|
|Saturated Fat||13 g|
|Unsaturated Fat||14 g|
|Dietary Fiber||0 g|