Chicken with Gravy recipe

Haven't posted a recipe in a while, but I cooked up something tonight and it was pretty good. Spicy, but good & simple.

Chicken Breasts with Green Onion Chipotle Gravy (2 servings)


2 skinless, boneless chicken breast halves

salt and fresh ground pepper to taste

1 tablespoon olive oil

2 tablespoons butter

1 tablespoon all-purpose flour

3/4 cup chicken broth

2 tablespoons minced green onions

1/2 teaspoon chipotle chile powder, or more to taste (they mean half, I used 1 tsp and it was very strong!)


Directions

1. 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.
2. 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.
3. 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.
4. Stir in green onions and chipotle chile powder.
5. Return chicken breasts to the skillet and cook until heated through, 1 to 2 minutes.

I served it over pasta, which helped cut some of the heat. Went well with a nice big glass of iced coke.