Smothered Chicken with Onion Gravy

Notes: Pan-fried, seasoned chicken breasts finished in a creamy onion gravy. Serves 6. Serve over mashed potatoes or rice with a green vegetable. Leftovers keep 3-5 days refrigerated; reheat gently in the oven or microwave at 50% power.

Ingredients

• 1 1/2 lbs boneless skinless chicken breasts (about 2 large breasts)
• Salt and pepper
• 1/2 cup all-purpose flour
• 1 tablespoon granulated garlic
• 1 tablespoon seasoning salt
• 1/4 teaspoon cayenne pepper
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 yellow onion, thinly sliced
• 1 cup chicken broth (more for a thinner gravy)
• 1/2 cup heavy cream
• 1 teaspoon Worcestershire sauce

Directions

1. Pound each chicken breast between plastic wrap to about 1/2 inch thick, then cut into 4-6 pieces. Season both sides with salt and pepper.
2. Whisk the flour with the granulated garlic, seasoning salt, and cayenne pepper. Set aside 2 tablespoons of this mixture for the roux; spread the rest on a plate.
3. Coat each piece of chicken in the flour mixture, shaking off the excess.
4. Melt the butter with the olive oil in a large skillet over medium-high heat. Fry the chicken, flipping once golden brown, until cooked through; move to a plate and tent with foil.
5. Add the sliced onion to the same skillet and cook, stirring often, until it starts to brown, about 5 minutes.
6. Stir the reserved 2 tablespoons of flour mixture into the onions and cook a few minutes to form a roux.
7. Pour in the chicken broth, scraping up any browned bits. Once the gravy thickens, lower the heat and stir in the heavy cream and Worcestershire sauce.
8. Return the chicken to the skillet and simmer a few minutes until heated through. Serve with mashed potatoes or rice.