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Description
Everyone loves chicken, especially with a thick pan gravy. Joel shows you how to deglaze a pan for maximum flavor, introduces you to the "airline cut," and shares a catering tip.
Ingredients
US|METRIC
3 SERVINGS
- 3 airline-cut chicken breasts (boneless, skin-on)
- 1 1/2 tsp. salt (for chicken)
- 1/2 tsp. black pepper
- 3 Tbsp. vegetable oil
- 1 shallot
- 1 handful parsley
- 1 handful chives
- 1 Tbsp. whole grain mustard
- 1 cup dry white wine
- 1 cup chicken stock
- 1/4 cup heavy cream
- flaky sea salt (for serving)
- 1 lemon (for garnish, optional)
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Directions
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories340Calories from Fat220 |
% DAILY VALUE |
Total Fat24g37% |
Saturated Fat6g30% |
Trans Fat0g |
Cholesterol35mg12% |
Sodium1630mg68% |
Potassium420mg12% |
Protein5g |
Calories from Fat220 |
% DAILY VALUE |
Total Carbohydrate18g6% |
Dietary Fiber3g12% |
Sugars3g |
Vitamin A40% |
Vitamin C80% |
Calcium10% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(7)
BeLynda Lee-Jensen 7 months ago
It was really good, but it is not a “gravy.” It is really a sauce. I added a couple teaspoons of cornstarch in a slurry and it made it thicker.
DoneBair 2 years ago
My 11 yr. old daughter and I made this together and the whole family loved it! The sauce/gravy was really good.....my only thing I can think to say is maybe check the total salt you put in....ours was a little on the salty side once done but still not bad....would just definitely use less next time.
DoneMelissa Guyre 5 years ago
The sauce was very tasty - I used creme fraiche from the corn soup instead of heavy cream and it worked out just fine!
Done