Directions
- 1Heat the pan over medium heat.
- 2Add 3 tablespoons each of butter and flour to the pan.
- 3Stir the butter and flour together to make a roux.
- 4Continue stirring the roux until it browns up and is smooth.
- 5Add 2 cups of chicken broth to the roux.
- 6Add the listed seasonings to the mixture: 0.5 tsp each of salt, pepper, oregano, and thyme, and 1 tsp each of paprika, onion powder, and garlic powder.
- 7Stir the mixture until it is smooth and starts to thicken up.
- 8Once it starts bubbling, add the chicken to the pan. The chicken breasts should be sliced in half and seasoned with salt, pepper, and garlic.
- 9Spoon gravy over the chicken to ensure it's covered.
- 10Cover the pan with a lid and let the chicken cook over medium-low heat for 12 minutes.
- 11Once cooked, grab two forks and shred the chicken directly in the pan with the gravy.
- 12Serve the shredded chicken and gravy over mashed potatoes.
Ingredients
- 1 lb chicken breasts
- 0.5 tsp salt
- 0.5 tsp pepper
- 1 tsp garlic powder
- 3 tbsp butter
- 3 tbsp flour
- 2 cups chicken broth
- 0.5 tsp oregano
- 0.5 tsp thyme
- 1 tsp paprika
- 1 tsp onion powder
- mashed potatoes
- green beans
- corn
- Sister Schubert's rolls
Equipment
panwooden spatulaspoonlidforks
Tips
- If in a pinch, Bob Evans mashed potatoes from the fridge section at Walmart will do just fine.
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