Pan Fried Chicken Breast with Brown Gravy
Serving Size / Yield
- 2 pieces boneless, skinless chicken breast
- 1 C sliced mushrooms
- ¼ C unsalted butter
- ¼ C flour
- 1 tsp onion powder
- 2 C water
- 4 tsp beef bouillon granules
Season the chicken breasts with salt and pepper.
In a pan, heat the oil over medium heat and place the chicken in. Cook for 15-20 minutes until it is cooked through. Remove and set aside.
Meanwhile, mix the water and beef bouillon granules; heat it up in the microwave for 1 minute.
In a separate saucepan, melt the butter over medium heat. Then add in the flour and onion powder and stir. Stir occasionally for 1 minute.
Later, add in the beef broth and whisk. Add in the mushrooms, close and let the mixture simmer for 1-2 minutes.
Once the gravy has thickened and the mushrooms have tenderized, set aside.
Place the cooked chicken breast on a plate and generously pour the gravy over the meat. You can also serve it with a side of mash potatoes and boiled broccoli. Enjoy!