This delicious chicken recipe includes a simple exercise in pan gravy perfection. If I only had one day to teach someone how to cook, you better believe this sauce recipe would be one of the first things I'd demonstrate
2 skinless, boneless chicken breast halves
salt and fresh ground pepper to taste
1 tablespoon olive oil2 tablespoons butter
1 tablespoon all-purpose flour3/4 cup chicken broth
2 tablespoons minced green onions
1/2 teaspoon chipotle chile powder, or more to taste
Place chicken breast halves between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season with salt and pepper to taste.
Heat olive oil in a skillet on high heat until it begins to shimmer, about 1 minute. Reduce heat to medium; cook chicken breasts until browned and no longer pink inside, about 5 minutes per side. Transfer cooked chicken to a warm plate and loosely cover with aluminum foil.
Melt butter in the skillet; stir in flour and cook for about 2 minutes. Stir in chicken broth, scraping up any browned bits from the bottom of the pan; cook and stir until gravy begins to simmer and thicken, 1 to 2 minutes.
Stir in green onions and chipotle chile powder.
Return chicken breasts to the skillet and cook until heated through, 1 to 2 minutes.