Chicken Breasts and Gravy

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      Chicken Breasts and Gravy
      2 tbs extra virgin olive oil4 chicken breasts, on the bone, with skin
      kosher salt and freshly ground black pepper
      2 tsp sweet paprika
      1 onion, sliced
      1 cup chicken broth
      1/2 cup sour cream mixed with 2 tsp flour
      Heat the oven to 400°. Lightly oil a large baking dish and set aside.
      Heat the olive oil in a large skillet or sauté pan.
      Sprinkle the chicken with kosher salt and freshly ground black pepper.
      Brown the chicken breasts in the hot olive oil.
      Put the sliced onions in the prepared baking dish. Arrange the chicken on the onions and sprinkle evenly with the paprika.
      Pour the chicken broth over the chicken.
      Bake for 45 to 55 minutes, or until the chicken breasts register at least 165° on an instant read thermometer.
      Remove the chicken from the pan and keep warm.
      Skim fat from the juices and strain.
      Put the strained juices in a saucepan (or use the baking dish if safe for the stovetop). Bring to a boil and simmer for 3 to 4 min to reduce and concentrate the flavors.
      Whisk in the sour cream and flour mixture and heat, whisking constantly, until smooth and thickened.
      Serve the gravy with the chicken. Serves 4.

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