Ingredients :
- 2 tablespoons olive oil
- 4 boneless skinless chicken breasts, pounded 1/2-in. thick
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup all-purpose flour
- GRAVY:
- 2 tablespoons butter
- 1/4 cup finely chopped onion
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 1-1/2 cups reduced-sodium chicken broth
- 1/4 cup heavy whipping cream
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon poultry seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon minced fresh thyme
Directions :
- Heat oil in a large skillet over medium heat. Season chicken breasts with salt and pepper. Dredge chicken in flour; shake off excess. Place chicken into hot skillet; cook 6-8 minutes per side or until golden brown and internal temperature reaches 165°. Remove to a plate; set aside.
- Add butter to the skillet; once melted, stir in onion and garlic. Cook until onions are tender, 3-4 minutes. Whisk in flour, cook until browned, 2-3 minutes. Gradually add stock; bring to a simmer. Whisk in cream, simmer until thickened, 3-4 minutes. Stir in poultry seasoning, salt, pepper and fresh thyme. Add chicken back to the pan; spoon sauce over chicken until warmed.
