GARLIC CHICKEN 'N' GRAVY
This family favorite--chicken and gravy--can be prepared in less than 30 minutes using just a skillet.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, cook chicken and garlic in butter over medium-high heat for 5 minutes or until browned. Add 1/2 cup broth, wine or additional broth, basil and oregano. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until chicken is no longer pink. , Remove chicken with a slotted spoon and keep warm. In a small bowl, combine flour and remaining broth until smooth; stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over chicken.
Nutrition Facts : Calories 208 calories, Fat 8g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 407mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
HOMEMADE CHICKEN GRAVY
Make an easy homemade gravy out of chicken stock, heavy cream, butter, and flour.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Melt butter in a saucepan over medium-low heat. Whisk in flour until fragrant, 10 to 12 minutes.
- Gradually whisk in cold stock. Reduce heat to low. Bring gravy to a simmer, and cook and stir until thick enough to coat the back of a spoon, 10 to 15 minutes. Stir in heavy cream, and season with salt, white pepper, and cayenne pepper.
Nutrition Facts : Calories 169.7 calories, Carbohydrate 6.8 g, Cholesterol 44.5 mg, Fat 15.6 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 9.7 g, Sodium 346.1 mg, Sugar 0.3 g
OVEN BAKED CHICKEN AND GRAVY
Only 6 ingredients, this Oven Baked Chicken and Gravy makes an easy weeknight meal that is ready in under 45 minutes. Use the creamy gravy over potatoes or rice.
Provided by Julie Clark
Categories Main Dish
Number Of Ingredients 6
Steps:
- Lay chicken flat in a greased 9x13 pan.
- Lay sliced onions over the chicken.
- Mix one cup of water with the cream of chicken soup. Pour this over the chicken.
- Sprinkle the gravy powder over the top.
- Pour the rest of the water over everything.
- Top with parmesan cheese.
- Cover and bake for 10 minutes at 425º Fahrenheit.
- Then uncover and bake for an additional 20-30 minutes.
Nutrition Facts : Calories 290 kcal, Carbohydrate 6 g, Protein 39 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 112 mg, Sodium 796 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CRISPY OVEN FRIED CHICKEN WITH GRAVY
Wonderfully browned oven baked chicken that tastes as good as fried. Serve with garlic mashed potatoes and delicious chicken gravy for a real comfort food dinner your family will love.
Provided by Marie
Categories Chicken
Time 1h10m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Place the chicken in salted water for 15-20 minutes.
- Preheat oven to 425°.
- Place vegetable oil and margarine in shallow baking pan and set in oven to heat and melt.
- Combine flour and seasonings in a plastic bag.
- Shake pieces of chicken in flour mixture.
- Remove hot pan from oven and arrange chicken pieces on it, skin side down being sure not to crowd.
- Place pan in oven and bake 30 minutes.
- Turn chicken so that the skin side is up and continue to bake 20 to 30 minutes more until nicely browned and juices run clear.
- Remove to a platter and keep warm allowing to rest for at least 10 minutes.
- For gravy, scrape baking pan and place 3 tablespoons of the accumulated cooking fat and browned bits into a saucepan.
- Stir in 3 tablespoons of flour and cook 1-2 minutes until well combined.
- Stir in 2 cups chicken broth and continue cooking and whisking until gravy boils and thickens.
- Cook for about 2 minutes.
- Season with salt and pepper if necessary.
ROAST CHICKEN WITH VEGETABLES
Love a moist and tender chicken but not the mess of actually roasting one? Use an oven cooking bag to keep a chicken and veggies easily under control. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Sprinkle flour into oven bag; shake to coat. Add potatoes, carrots, corn, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/8 teaspoon paprika. Shake bag to coat vegetables; place in a 13x9-in. baking pan., Place onion and rosemary sprigs in cavity of chicken. Rub skin with oil; sprinkle with minced rosemary and remaining salt, pepper and paprika. Skewer chicken openings; tie drumsticks together. Place chicken in center of bag, breast side up; place vegetables around chicken., Cut six 1/2-in. slits in top of bag; close with tie provided. Bake 1-1/4 to 1-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Let stand in oven bag 15 minutes before carving. Discard onion and rosemary sprigs.
Nutrition Facts : Calories 711 calories, Fat 37g fat (10g saturated fat), Cholesterol 179mg cholesterol, Sodium 615mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 5g fiber), Protein 61g protein.
GRANDMA CHICKEN (CHICKEN AND GRAVY)
This recipe was handed down from my Grandma. Every time I make it, I remember her. This is fantastic served over sticky white rice. It also freezes beautifully and can easily be sized up or down to suit your needs.
Provided by Bling Lady
Categories Chicken Breast
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine flour and pepper in a ziplock bag.
- Cut chicken into bite sized pieces and add to flour mixture.
- After all chicken is in the bag, close bag and shake to coat chicken pieces.
- Melt butter in a large skillet over medium low heat.
- Slowly brown both sides of chicken in the melted butter. Note: If your skillet isn't large enough, you can do this in batches, it may require additional butter.
- Remove chicken and set aside in a baking dish.
- Cook onion in same pan until soft (if using onion powder, skip this step).
- Add a small amount (approximately 2-3 tablespoons) of the flour/pepper mixture to the water.
- Mix well.
- Pour water and flour mixture slowly into the pan.
- Add chicken broth and thyme (if using onion powder, add it now) and bring to a simmer. Stir often to make a thickish gravy.
- Return browned chicken pieces to the pan.
- Reduce heat to low and cover. Simmer for 30 minutes, stirring periodically.
- Transfer chicken and gravy into baking dish. I use a 2.8 liter Corning Ware dish, but a 9x13 dish will work as well.
- Cover and bake at 375 for 30 minutes.
- Note: This dish freezes beautifully. After cooking for the first 30 minutes, cool, place in a freezer bag. When you are ready to cook, defrost and cook, covered at 375 for 45-60 minutes or until hot and bubbly.
Nutrition Facts : Calories 385.3, Fat 14.5, SaturatedFat 8.1, Cholesterol 98.9, Sodium 828, Carbohydrate 26.2, Fiber 1.3, Sugar 1.1, Protein 35
CHICKEN 'N GRAVY - OVEN BAG RECIPE - (4/5)
Provided by á-10791
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Shake flour in oven bag; place in 13 x 9 baking dish. Add gravy mix, garlic powder and water to bag and squeeze to blend. Sprinkle chicken with seasoned salt and pepper; place in bag. Place carrots and celery around chicken. Close bag with nylon tie; cut 6 - 1/2" slits in top of bag. Bake until chicken is tender 45 - 50 minutes.
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