Directions
- 1Get your 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.
- 4Keep stirring the roux until it browns up and is smooth.
- 5Add 2 cups of chicken broth to the roux.
- 6Add the seasonings listed below.
- 7Stir until the gravy is smooth and starts to thicken up.
- 8Once the gravy starts bubbling, add the chicken.
- 9Make sure the chicken is covered in the gravy.
- 10Cover the pan with a lid and let the chicken cook over medium-low heat for 12 minutes, or until the chicken reaches an internal temperature of 165 degrees.
- 11Once cooked, shred the chicken with two forks.
- 12Serve the chicken and gravy over mashed potatoes.
Ingredients
- 1 lb chicken breasts
- salt
- pepper
- garlic powder
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 0.5 teaspoons oregano
- 0.5 teaspoons thyme
- 1 teaspoon paprika
- 1 teaspoon onion powder
- mashed potatoes
- green beans
- corn
- freezer burnt Sister Schubert rolls
Equipment
panwooden spatulalidforksserving spoon
Tips
- If you are in a pinch, Bob Evans mashed potatoes from the fridge section at Walmart will do just fine.
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