• Chicken And Gravy

    0 votes


    • 1 x garlic clove chopped, and mashed to a paste with
    • 1/2 tsp salt
    • 1/2 tsp crumbled dry thyme
    • 4 tsp fresh lemon juice
    • 1 whl chicken breast (about 3/4 lb.), halved
    • 1/3 Tbsp. vegetable oil
    • 1/2 Tbsp. unsalted butter
    • 1 1/2 Tbsp. all-purpose flour
    • 3/4 c. low-salt chicken broth
    • 1 tsp chopped fresh parsley leaves


    1. In a shallow bowl stir together garlic paste, thyme, and 3 tsp. lemon juice. Add in chicken, turning to coat, and marinate, covered, 15 min.
    2. Pat chicken dry. In a 9-inch heavy skillet heat oil and butter over moderately-high heat till foam subsides and saute/fry chicken, skin-side down, till golden brown, about 3 min on each side. Transfer chicken with tongs to a plate.
    3. Add in flour to skillet and cook roux over moderately-low heat, whisking, 3 min. Whisk in broth and remaining tsp. lemon juice in a stream, whisking till gravy is smooth.
    4. Return chicken to skillet with any juices accumulated on plates and simmer, covered, 15 min, or possibly till springy to the touch and just cooked through.
    5. Accompaniment: cooked rice. Stir in parsley and serve over rice.
    6. This recipe yields 2 servings.

    Similar Recipes

    Leave a review or comment