Cooking Instructions

• In a small bowl mix together the flour, kosher salt, black pepper, onion powder, and garlic powder. Set aside.
• Season the chicken breasts lightly with kosher salt and black pepper.
• In a large skillet over medium heat add olive oil and cook the chicken breasts, about 5 minutes per side, until the chicken reaches 165℉ internal temperature.
• Remove the cooked chicken from the pan and set aside.
• Lower the heat to medium-low, add the butter and chicken base to the pan and stir to help it melt.
• Sprinkle in the flour-onion powder-garlic powder mixture and stir it well to form a roux. Let it cook for 30 seconds to 1 minute.
• Slowly pour in the chicken stock and scrape up all the bits from the bottom of the pan. Add the water and whisk well to remove lumps. Let it simmer until thickened to desired consistency.
• Pour in the optional heavy cream.
• Shred the chicken if desired and then add back to the gravy along with any collected juices. Let it simmer together for a few minutes.
• Taste the gravy and adjust seasoning as necessary before serving over mashed potatoes, egg noodles, or rice.
• Excellent with peas on garlic bread on the side.