Chicken and Gravy
Chicken and Gravy
Ingredients
For the Chicken
- 2 chicken breasts, about 600g total
- 1 tablespoon oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Gravy
- 20 g butter
- 20 g plain flour
- 300 ml chicken stock, plus 2 tablespoons for deglazing
- 10 g Dijon mustard
- 40 ml cream
- 1 teaspoon lemon juice, or to taste
- 1/4 teaspoon salt, or to taste
For Serving
- 2 cups rice, cooked, for serving
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Season the chicken breasts generously with salt and black pepper on both sides.
⏱️ 3 min
- 2
Place a large pan or skillet over high heat and add the oil. Once the oil is shimmering, add the seasoned chicken breasts to the hot pan.
⏱️ 1 min
- 3
Cook the chicken for 4-5 minutes per side, until golden brown and cooked through. The internal temperature should reach 74°C (165°F). Remove the cooked chicken from the pan and set aside on a plate.
⏱️ 10 min
- 4
Reduce the heat to medium. Deglaze the pan with 2 tablespoons of chicken stock, scraping up any browned bits from the bottom of the pan with a wooden spoon. This will add flavor to your gravy.
⏱️ 1 min
- 5
Add the 20g of butter to the pan. Once the butter has melted, add the 20g of plain flour and stir continuously with a whisk for 1-2 minutes until a thick roux forms. It should be a pale golden color.
⏱️ 2 min
- 6
Gradually add the 300ml of chicken stock to the roux, a little at a time, while continuously whisking until the sauce is smooth and lump-free. Bring it to a gentle simmer.
⏱️ 3 min
- 7
Stir in the 10g of Dijon mustard and the 40ml of cream into the sauce. Continue to whisk until well combined and the sauce is heated through.
⏱️ 2 min
- 8
Season the gravy with 1/4 teaspoon of salt and a squeeze of lemon juice. Taste and adjust seasonings as needed, adding more salt or lemon juice to your preference.
⏱️ 1 min
- 9
Return the cooked chicken breasts to the pan with the gravy. Simmer for 5 minutes, allowing the chicken to warm through and absorb some of the gravy's flavor.
⏱️ 5 min
- 10
Serve the chicken and gravy immediately over cooked rice. Garnish with a sprinkle of fresh chopped parsley.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken and Gravy
For the Chicken
- 2 chicken breasts, about 600g total
- 1 tablespoon oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Gravy
- 20 g butter
- 20 g plain flour
- 300 ml chicken stock, plus 2 tablespoons for deglazing
- 10 g Dijon mustard
- 40 ml cream
- 1 teaspoon lemon juice, or to taste
- 1/4 teaspoon salt, or to taste
For Serving
- 2 cups rice, cooked, for serving
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Season the chicken breasts generously with salt and black pepper on both sides.
⏱️ 3 min - 2
Place a large pan or skillet over high heat and add the oil. Once the oil is shimmering, add the seasoned chicken breasts to the hot pan.
⏱️ 1 min - 3
Cook the chicken for 4-5 minutes per side, until golden brown and cooked through. The internal temperature should reach 74°C (165°F). Remove the cooked chicken from the pan and set aside on a plate.
⏱️ 10 min - 4
Reduce the heat to medium. Deglaze the pan with 2 tablespoons of chicken stock, scraping up any browned bits from the bottom of the pan with a wooden spoon. This will add flavor to your gravy.
⏱️ 1 min - 5
Add the 20g of butter to the pan. Once the butter has melted, add the 20g of plain flour and stir continuously with a whisk for 1-2 minutes until a thick roux forms. It should be a pale golden color.
⏱️ 2 min - 6
Gradually add the 300ml of chicken stock to the roux, a little at a time, while continuously whisking until the sauce is smooth and lump-free. Bring it to a gentle simmer.
⏱️ 3 min - 7
Stir in the 10g of Dijon mustard and the 40ml of cream into the sauce. Continue to whisk until well combined and the sauce is heated through.
⏱️ 2 min - 8
Season the gravy with 1/4 teaspoon of salt and a squeeze of lemon juice. Taste and adjust seasonings as needed, adding more salt or lemon juice to your preference.
⏱️ 1 min - 9
Return the cooked chicken breasts to the pan with the gravy. Simmer for 5 minutes, allowing the chicken to warm through and absorb some of the gravy's flavor.
⏱️ 5 min - 10
Serve the chicken and gravy immediately over cooked rice. Garnish with a sprinkle of fresh chopped parsley.
⏱️ 2 min