21ouncesboneless skinless chicken breast halvesabout 3 large breasts, cut into 1- to 1-1/2 inch cubes
1tablespoonflour
½teaspoonsalt
½teaspoonfreshly ground black pepper
2tablespoonsgood olive oil
1tablespoonchopped garlic
3tablespoonschopped fresh parsley
2tablespoonsunsalted butter
1mediumlemonquartered (optional, serve on the side)
Gravy
1tablespoonunsalted butter
1tablespoonflourheaping
1cupchicken broth
Instructions
Dry the chicken cubes with paper towels and toss them with the flour, salt, and pepper in a bowl. Trust me, don’t be tempted to ad more flour, the amount mentioned is perfect. Heat the oil in a 12-inch skillet over high heat until very hot but not smoking, add the cubed chicken, and cook in one layer, for about 4-5 minutes, this will develop a lovely crust. Turn pieces of chicken and continue cooking for 3-5 more minutes.
21 ounces boneless skinless chicken breast halves, 1 tablespoon flour, 1/2 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 2 tablespoons good olive oil
Meanwhile, combine the garlic and parsley in a small bowl. Add the butter and the parsley mixture to the skillet and saute for 1 minute longer, shaking the skillet occasionally to coat the chicken. Use a spoon to remove the chicken to a plate, leaving brown bits, extra parsley and garlic in the pan.
If there’s a lot of oil in the pan, remove all but about a tablespoon. Most likely you won’t have to remove much. Add the butter and cook over medium heat to melt. Add the flour and mix together, cook for a minute or so, stirring continuously. Slowly add the chicken broth, whisking to combine until all broth has been added. Cook over medium high heat, stirring constantly until gravy has cooked down a bit and thickened. Serve over chicken.
This recipe can also be made gluten free by tossing the raw chicken with a tablespoon of cornstarch. And the gravy can be made my melting the butter then adding the broth, then adding in either a teaspoon of cornstarch or an 1/8 teaspoon of xanthan gum for thickening.