- 2
- 15 mins
- 30 mins
Ingredients
- 2 skinless, boneless chicken breast halves
- salt and fresh ground pepper to taste
- 1 tbsp olive oil
- 2 tbsp butter
- 1 tbsp all-purpose flour
- 3/4 cup chicken broth
- 2 tbsp minced green onions
- 1/2 tsp chipotle chile powder, or more to taste
Preparation
Step 1
1. Place chicken breast halves between two sheets of heavy plastic (resealable freezer bags work well). Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2". 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 mins on 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 mins. 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, 1-2 mins.
4. Stir in green onions and chipotle chile powder. Return chicken breasts to the skillet and cook until heated through, for a few mins.