Saturday, July 14, 2007

Chicken and gravy

Taken from someone on
4 chicken breasts (or a bunch of chicken tenders)
Olive oil
Baby carrots
chicken stock
4 oz cream cheese

Mince 5-6 medium cloves of garlic. Heat about 1/4 cup of olive oil in a saute pan. Add garlic to pan and saute on med-med high heat for 1-2 minutes.

Mix about 1/2 cup of flour with pepper and salt to taste. Dredge chicken in flour and add to saute pan. Fry chicken on med high heat for 6 minutes.

While chicken is frying slice up a few potatoes and an onion. I cut the potatoes fairly thin and the onion fairly thick.

After the 6 minutes is up turn the chicken over. Add the potatoes, onion, and baby carrots, then add enough chicken stock to almost cover the veggies (some left out on top is OK). It's probably about 2 cups of stock, but I just eyeball it. Add salt and pepper to the top.

Cover pan and simmer on med-high heat for 20-22 minutes.

After chicken and veggies are cooked, remove them from the pan, leaving behind the chicken stock. Add the cream cheese and stir over med high heat until it melts. Pour sauce over chicken and veggies and serve! You can thin out the sauce with a little more chicken stock if necessary.

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