Recipe by charlie #5
This is one of my kids favorites. If you slightly pound the chicken breasts prior to cutting into strips, they will cook quicker and more evenly. You could even just slice the breasts in half, long ways to be quicker. I toss the chicken, flour and seasonings in a large Ziplock and incorporate well. Add a little garlic powder if you like. Be sure to cook the chicken low and slow in the butter or the butter will burn. I think it would be great with some asparagus, artichokes, zucchini, red pepper, or steamed broccoli added; maybe even green onions, garlic, and mushrooms. Sometimes I will deglaze the pan with a little white wine if I have any. You can add a little Dijon if you like, and more lemon to taste. I’ll bet it would be great over garlic mashed potatoes. I will often double the gravy part, as the kids really like it.
Top Review by chef 1010725
This is an excellent recipe given it's simplicity. I'd divide the serving portions in half and serve with a side of asparagus. It's certainly rich enough. I couldn't finish but half of mine!
- 4 lbs chicken breasts, cut in strips
- 1 cup flour
- 1⁄2 teaspoon salt
- 1 teaspoon pepper or 1 teaspoon lemon pepper
- 1⁄2 cup butter
- 1 (14 ounce) can chicken broth
- 1 tablespoon lemon juice
Directions See How It's Made
- Dredge chicken in flour seasoned with salt and pepper. Slowly sauté the chicken in butter over low heat and remove to a separate bowl. To butter in pan, add leftover seasoned flour to make a roux, but don’t let it brown. Add chicken broth and lemon juice to taste. Whisk out any lumps.
- Serve chicken and gravy over rice.