Description
Simmering comfort emerges with homemade chicken gravy nestled over pillowy mashed potatoes. Rich, velvety sauce invites hearty satisfaction while classic flavors promise pure culinary warmth for hungry souls.
Ingredients
Scale
Proteins:
- 2 large boneless, skinless chicken breasts (or 4 small)
Seasonings and Spices:
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme)
Cooking and Gravy Ingredients:
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth (low sodium)
- 1/2 cup whole milk (or heavy cream for richer gravy)
- 1 teaspoon Worcestershire sauce
Potato Ingredients:
- 2 pounds russet or Yukon gold potatoes, peeled and diced
- 4 tablespoons unsalted butter
- 1/2 cup whole milk (or heavy cream for extra richness)
- 1/2 cup sour cream (optional, for extra creaminess)
Garnish:
- 1 tablespoon fresh parsley, chopped
Instructions
- Prepare the foundation by washing and peeling potatoes, cutting them into uniform chunks to ensure even cooking.
- Submerge potato pieces in generously salted water, allowing them to simmer until tender and easily pierced with a fork, approximately 15-18 minutes.
- Drain potatoes thoroughly, then return to the cooking vessel and transform into a velvety mixture by incorporating butter, milk, and optional sour cream until achieving a silky, cloud-like consistency.
- Season the chicken cutlets with a harmonious blend of salt, pepper, garlic powder, onion powder, and paprika, ensuring complete coverage.
- Warm olive oil in a spacious skillet over medium-high temperature, creating an ideal searing environment for the seasoned chicken.
- Carefully place chicken in the hot pan, allowing each side to develop a golden-brown crust and reach an internal temperature of 165°F, which typically requires 5-6 minutes per side.
- Transfer cooked chicken to a waiting plate, preserving the flavorful remnants in the skillet.
- Melt butter in the same pan, then introduce flour, whisking vigorously to create a smooth roux and eliminate any raw flour taste.
- Gradually stream chicken broth into the mixture, continuously whisking to prevent lump formation and create a silky base.
- Incorporate milk, Worcestershire sauce, and thyme, allowing the gravy to simmer and thicken for approximately 5 minutes.
- Gently return chicken to the gravy, letting it absorb additional flavors during a brief 5-minute simmer.
- Distribute creamy mashed potatoes onto serving plates, nestle the chicken atop the potato landscape, and cascade warm gravy generously over the entire composition.
- Add a final flourish of freshly chopped parsley for a touch of vibrant color and herbaceous freshness before serving immediately.
Notes
- Customize potato texture by using a ricer or hand masher for perfectly smooth or slightly chunky results.
- Prevent gravy lumps by whisking flour thoroughly and adding liquid gradually while continuously stirring.
- Use low-sodium broth to control salt levels and adjust seasoning according to personal preference.
- For gluten-free adaptation, replace wheat flour with cornstarch or alternative gluten-free thickening agents.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 75mg