Chicken Fried Chicken with Rosemary Cream Gravy

By jennKI

This is essentially Texas-style chicken fried steak, but it is made with chicken breasts. Chicken Fried Chicken is wonderful served with mashed potatoes, steamed vegetables and lots of cream gravy.

Ingredients

• Chicken:
• 4 boneless, skinless chicken breasts
• 1 egg
• 1/2 cup goat's milk or unsweetened soy milk
• 1 to 2 cups spelt flour
• grapeseed or olive oil
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/4 tsp smoked paprika
• 1/4 tsp rosemary
• Gravy:
• 1 - 1 1/2 cups goat's milk or unsweetened soy milk
• 1/4 tsp rosemary
• salt and pepper to taste

Preparation

Step 1

Place the chicken breasts--butterflied between two sheets of wax paper. Pound until app 1/4 inch thick.

Beat together the egg and milk and set aside. Mix together the salt, black pepper, paprika and rosemary and sprinkle on both sides of chicken breasts.

Dredge the chicken breasts in the flour, shaking off the excess. Then dip each piece in the egg/milk mixture, then back in the flour. (You're going to get your hands messy here, so take your rings off.) Set chicken pieces aside on a piece of waxed paper.

Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes. Oil should be about a half-inch deep in the pan. Check the temperature with a drop of water; if it pops and spits back at you, it's ready.

With a long-handled fork, carefully place each chicken breast into the hot oil. Protect yourself (and your kitchen) from the popping grease that results. Fry chicken breasts on both sides, turning once, until golden brown. Reduce heat to low, cover and cook 10 to 15 minutes until chicken pieces are done through. Drain on paper towels.

*Cream Gravy:*

After the chicken is removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan. Heat the oil over medium heat until hot.

Sprinkle 3 tablespoons flour (use the left-over flour from the chicken fried chicken recipe (waste not -- want not), rosemary, dash of salt and pepper in the hot oil. Stir with a wooden spoon, quickly, to brown the flour.

Gradually stir in 3/4 cup milk, mixed together, stirring constantly with the wooden spoon and mashing out any lumps. Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy reaches desired consistency. Check seasonings and add more salt and pepper according to your taste.