PAN FRIED CHICKEN WITH CREAM GRAVY

Pan Fried Chicken with Cream Gravy image

Provided by Beth Pierce

Categories Chicken

Time 30m

Number Of Ingredients 14

1 tsp salt
1 tsp onion powder
1 tsp cumin
1/2 tsp black pepper
1/2 tsp garlic powder
1/4 tsp white pepper
2 large chicken breasts split in half lengthwise creating 4
2/3 c all purpose flour
1/2 c buttermilk
4 Tbsp canola oil
2 Tbsp butter
2 Tbsp flour
2/3 c low sodium chicken broth
2/3 c milk

Steps:

1. Preheat oven to 250 degrees.
2. In small Ziploc bag combine salt, onion powder, cumin, black pepper, garlic powder and white pepper. Remove 2 teaspoons and set aside. On a large shallow plate combine the remaining spice with the 2/3 cup flour, Pour buttermilk in a wide bowl. Dip chicken in flour mixture, then in buttermilk, back in flour mixture. Repeat until all breasts are coated.
3. In large skillet over medium heat add 2 tablespoons canola oil until it is good and hot. Cook 2 breasts until golden brown on both sides. Add the remaining canola oil and cook the remaining breasts until golden brown. Place on plate in oven UNCOVERED.
4. Melt butter in same skillet over low heat. Sprinkle in 2 tablespoons of flour; cook for 4-5 minutes whisking constantly. Slowly whisk in chicken broth and milk; alternating between the two. Add remaining spices that you set aside. Continue cooking until slightly thickened; whisking frequently. Spoon over chicken breasts and serve immediately.

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