Prep 8 mins
Cook 40 mins
A very simple, yet very tasty weeknight chicken dish. The onion, stock and flour reduces down to make a mild, savory gravy.
- 4 (1/2 lb) boneless skinless chicken breasts (approx 2 lbs total)
- 6 tablespoons butter
- 1 large onion
- 5 tablespoons all-purpose flour
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon poultry seasoning
- 1⁄2 teaspoon garlic powder
- 3 tablespoons ranch dressing
- 1 3⁄4 cups chicken stock
- Pound chicken breasts slightly to uniform thickness. Preheat non-stick skillet over medium heat for 3 minutes, then melt 4 tablespoons butter. Sauté the chicken breasts, 2 at a time in the melted butter until browned on both sides. Place browned chicken in a medium-sized sauce pan.
- Add remaining two tablespoons of butter to skillet, and then sauté the onion until soft and brown, about 4 minutes Add onions to chicken in sauce pan.
- Add 5 tablespoons flour to skillet, and sauté about 2 minutes, until slightly browned. Add stock and whisk until smooth. Add salt, pepper and garlic powder, and then pour over chicken in sauce pan. Add ranch dressing and stir.
- Bring mixture to boil in sauce pan, then cover and simmer over medium low for 30 minutes.
- I serve with homemade biscuits to mop the gravy, along with mashed potatoes, or wild rice.
I found the recipe poorly written.. How are you supposed to cook the onion? Sliced, diced or chopped? All you said was "1 large onion" and then to cook "the onion". Little details like "chopped, diced or sliced" are needed. I am still in process of cooking the dish, so I don't know how it will taste. I agree with Teddy's Mommy. A little more chicken stock would help the consistency of the gravy.
This was pretty good! I had to add a bit more chicken stock to make the gravy the right consistency, and the ranch dressing was a little strange for us though. Next time I think I'll omit the dressing. My chicken shredded while I was stirring the gravy, I am not sure that's supposed to happen but it worked out good since that meant there was no cutting anything up. I served it over biscuits. Mine didn't end up very pretty, but I'll post a picture soon. Made for Fall PAC 2007.
Very poorly written. No mention of how to cut the onions and ingredients were mentioned as needed, but then in the directions not mentioned at all. Do yourself a favor and slice the onions and add the poultry seasoning with the rest of the ingredients to the gray when they are mentioned and omit the ranch. Yuck. The recipe was really good without it. I also took other reviewers advice and added more chicken stock. Add it slowly and wisk it in so you do not have lumps. Make sure when you take out the onions you do it with a pair of tongs or slotted spoon so you do not dump all the oil into the saucepan and have nothing left to make the roux for the gravy.