Ingredients
Chicken
2 large (or 4 small) chicken breasts
½ teaspoon EACH: garlic powder AND onion powder
1 tablespoon high heat oil
3 tablespoons butter, divided (see notes)
Gravy:
2 tablespoons all-purpose flour
1 ½ cups unsalted or low sodium bone broth (stock works too)
¼ teaspoon EACH: paprika (I like smoked), dried thyme, black pepper, white pepper, AND onion powder
1 teaspoon garlic powder,
1 tablespoon heavy cream
1 batch prepared cheddar mashed potatoes, for serving
Steamed or sautéed veggies, for serving
Instructions
CHICKEN: Slice the chicken in half lengthwise if you use two large chicken breasts. Season both sides of the chicken with a ½ teaspoon of kosher salt, ¼ teaspoon of black pepper, ½ teaspoon of each garlic powder, AND onion powder. In a small bowl, combine the seasonings listed under the ‘gravy’ section; set this aside for now.
SEAR: Heat the oil and a tablespoon of butter in a cast-iron or heavy bottom skillet over medium-high heat. When the butter has melted, add the chicken breasts and cook for roughly 8-10 minutes, flipping halfway through, until the chicken breasts are cooked to 160F. Don’t worry, we’ll finish cooking it at the end. Remove to a plate; set aside.
MAKE GRAVY: Add the remaining 2 tablespoons of butter to the skillet, and lower the heat to medium. When the butter is melted, add the flour and the seasoning mix from step #1. Allow the flour to cook for 1 minute while you continuously whisk. Slowly drizzle in chicken stock as you whisk to combine. Using a wooden spoon stir frequently until the gravy starts to simmer. Add the heavy cream and stir to combine. Then, lower the heat to low, add the chicken back to the skillet (along with any collected juices, and allow it to soak up some of the sauce for a couple of minutes and simmer. Taste and adjust with salt and pepper as desired. If at any point the gravy thickens too much, add a small splash of water (or broth) and thin to desired consistency. Serve warm over cheddar mashed potatoes with sautéed veggies on the side. How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 Lbs your first week and 2-5 Lbs every week after. Visit us at at dietaefectiva.net to learn more about our program CG
