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← Find another dish Grandma Chicken Chicken And Gravy 8 ingredients 21 steps 4.3 (4) 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.
Cabernet Sauvignon
shares aroma compounds with butter, chicken — firm tannins stand up to rich, savory dishes
Red blend (Merlot, Syrah, Pinot…)
shares aroma compounds with butter, chicken — firm tannins stand up to rich, savory dishes
Ingredients • flour• pepper• boneless skinless chicken breasts• butter• water• chicken broth• onion• thymeNutrition / serving
Calories 385
Total fat 22% DV
Sugar 4% DV
Sodium 34% DV
Protein 70% DV
Sat. fat 40% DV
Carbs 8% DV Method 1 Combine flour and pepper in a ziplock bag 2
Cut chicken into bite sized pieces and add to flour mixture
3 After all chicken is in the bag , close bag and shake to coat chicken pieces
4 Melt butter in a large skillet over medium low heat
5 Slowly brown both sides of chicken in the melted butter
6 Remove chicken and set aside in a baking dish
7 Cook onion in same pan until soft
8 Add a small amount of the flour / pepper mixture to the water
9 Mix well
10 Pour water and flour mixture slowly into the pan
11 Add chicken broth and thyme and bring to a simmer
12 Stir often to make a thickish gravy
13 Return browned chicken pieces to the pan
14 Reduce heat to low and cover
15 Simmer for 30 minutes , stirring periodically
16 Transfer chicken and gravy into baking dish
17 I use a 2
18 8 liter corning ware dish , but a 9x13 dish will work as well
19 Cover and bake at 375 for 30 minutes
20 After cooking for the first 30 minutes , cool , place in a freezer bag
21 When you are ready to cook , defrost and cook , covered at 375 for 45-60 minutes or until hot and bubbly