CRISPY CHICKEN BREAST WITH PAN GRAVY

6 (6-oz each) boneless, skinless chicken breasts

2 tsp kosher salt, divided
1 1/2 tsp black pepper, divided
2 large eggs
1/2 cup whole milk
2 cups panko breadcrumbs
1 1/2 tsp Italian seasoning
1/2 tsp smoked paprika
3 tbsp salt butter
3 tbsp olive oil

Preheat oven to 350 degrees.

Place chicken breasts between 2 sheets of plastic wrap and flatten to about 3/4-inch thickness. Sprinkle chicken with 1 teaspoon each of the salt and pepper.

Whisk the eggs and milk together in a shallow dish.

Stir the panko, Italian seasoning, paprika and remaining salt and pepper in another shallow bowl.

Dip chicken, one piece at a time, in the egg mixture, shaking off excess, then dredge in the crumb mixture coating well and pressing to adhere.

Melt half the butter with half the olive oil in a large skillet over medium heat. Cook chicken until golden brown, about 3 to 5 minutes per side. Remove from pan and place on a rimmed baking sheet. Repeat with remaining butter, oil, and chicken.

Bake chicken at 350 degrees 10 minutes or until cooked through.

Serve with pan gravy (recipe follows), if desired.

Pan Gravy:
1/4 cup melted salted butter
1/4 cup flour
2 cups chicken broth
1/2 tsp kosher salt
1/4 tsp black pepper

Whisk butter and flour together in large skillet. Cook over medium heat, whisking constantly, until bubbly, about 2 minutes. Gradually whisk in chicken broth, salt and pepper. Cook, whisking often, until mixture just comes to a boil and is smooth and thick, 2 to 5 minutes. Gradually add more broth if mixture is too thick.

Recipe and Photo from an old SL.

SIMPLE CHICKEN GRAVY

Maybe it's because I hate chicken, but I have never been able to make a decent chicken gravy. I saw this recipe from the cookin' chicks and decided it was simple enough even for me.

• 3 tbsp butter
• 5 tbsp flour
• 2 cups chicken broth
• 1 tsp salt
• 1/2 tsp pepper

Directions:

1. Melt the butter over medium heat in a saucepan.
2. Add flour and blend thoroughly.
3. Slowly add in the broth, salt, and pepper.
4. Allow to simmer until mixture thickens.
5. Serve!

file photo

MAPLE-DIJON GRAVY

 2 tbsp butter

1/2 cup chopped onion
2 tbsp flour
1/4 tsp seasoned salt
1/4 tsp garlic salt or powder

1/4 tsp freshly ground black pepper
1 cup low-fat chicken broth
1/4 cup pure maple syrup
1 tbsp Dijon mustard

In a medium saucepan, melt the butter over medium heat and cook onion, stirring constantly, until tender. Stir in the flour, seasoned salt and garlic salt and cook stirring for 1 minute. Using a wire whisk, stir in 1/2 of the chicken broth until thickened. Stir in the remaining ingredients and bring to a boil over high heat. Reduce heat and simmer approximately 2 minutes or until thickened. Garnish with the black pepper.

file photo

PERFECT TURKEY GRAVY

If you are like me and need a little help with turkey gravy, here is a recipe from McCormick's that sounds tasty.

Serves: Makes 15 (1/4-cup) servings.

• Prep Time: 5 minutes.
• Cook Time: 10 minutes.

Ingredients

• 2 packages Turkey Gravy Mix 
• 1/4 cup flour
• 3 cups water
• 1 cup turkey pan drippings
• 1 cup chopped cooked turkey giblets (optional)

• DIRECTIONS

  
  1. Mix Gravy Mix and flour in large saucepan. Gradually stir in water and turkey drippings with wire whisk until smooth. Stir in chopped turkey giblets, if desired.
  2. Stirring frequently, cook on medium-high heat until gravy comes to boil. Reduce heat to low; simmer 5 minutes or until thickened, stirring occasionally. (Gravy will continue to thicken upon standing.).