Ingredients:
- 1 lb. chicken breasts
- salt, pepper, and garlic powder to taste
- 3 Tbsp. butter
- 3 Tbsp. flour
- 2 cups chicken broth
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. oregano
- 1/2 tsp. thyme
- 1 tsp. paprika
- 1 tsp. onion powder
- 1 tsp. garlic powder
Directions:
Cut chicken in half lengthwise to make them thinner. Season to taste with the salt, pepper, and garlic powder.
In a skillet over medium/high heat, melt 3 Tbsp. of butter. Once melted, add 3 Tbsp of flour. Stir until well combined. Let the flour taste cook off for a few minutes but don't let it brown.
Add 2 cups of chicken broth and stir well. Season with the remaining spices. When it starts to bubble, add the chicken to the skillet.
Make sure the chicken is covered in the gravy, cover with a lid, and turn the heat down to medium/low. Let this cook for 12-15 minutes or until the internal temp of the chicken is 165°F.
Shred the chicken in the pan and serve over mashed potatoes. Enjoy!
Makes 4 servings