2bleussweetchickenandgravy Recipes

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EASY HOMEMADE CHICKEN GRAVY FROM SCRATCH



Easy Homemade Chicken Gravy from Scratch image

Make and share this Easy Homemade Chicken Gravy from Scratch recipe from Food.com.

Provided by Mebriella

Categories     Sauces

Time 20m

Yield 8 serving(s)

Number Of Ingredients 5

1/4 cup butter
1/3 cup unbleached all-purpose flour
2 cups chicken broth
salt & pepper
2 tablespoons of chicken drippings

Steps:

  • Melt butter in a saucepan on medium high heat.
  • Add the flour until it becomes a paste and slightly turns brown.
  • Slowly incorporate the chicken broth with a whisk.
  • Whisk constantly until it thickens.
  • Once thickened, add the chicken drippings and serve hot.

CORDON BLEU CHICKEN ROLLS



Cordon Bleu Chicken Rolls image

This is the best Chicken Cordon Bleu recipe! Chicken stuffed with ham and Swiss cheese. I hope you enjoy it as much as I have.

Provided by Michelle

Categories     World Cuisine Recipes     European     French

Yield 6

Number Of Ingredients 10

8 skinless, boneless chicken breasts
8 slices cooked ham
4 slices Swiss cheese, cut into 1 inch pieces
salt and pepper to taste
1 teaspoon dried thyme
¼ cup melted butter
½ cup cornflakes cereal crumbs
1 (10.75 ounce) can condensed cream of chicken soup
½ cup sour cream
1 teaspoon lemon juice

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness. Place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. Roll up seasoned ham and cheese 'jellyroll-style', then roll each chicken breast with ham and cheese inside. Tuck in ends and fasten with toothpicks.
  • Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. Dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly. Place coated rolls in a lightly greased 9x13 inch baking dish.
  • Bake at 400 degrees F (200 degrees C) for about 40 minutes or until chicken is golden brown and juices run clear. Serve with cordon bleu sauce, if desired.
  • To Make Cordon Bleu Sauce: In a small saucepan mix together the soup, sour cream and lemon juice. Heat over low heat, stirring occasionally, and serve hot over chicken rolls. Makes about 2 cups; 8 servings of 1/4 cup each.

Nutrition Facts : Calories 489.5 calories, Carbohydrate 14 g, Cholesterol 162.8 mg, Fat 25.1 g, Fiber 0.6 g, Protein 50 g, SaturatedFat 13.2 g, Sodium 1079.8 mg, Sugar 1.3 g

2BLEU'S SWEET CHICKEN AND GRAVY



2bleu's Sweet Chicken and Gravy image

We adapted this from Chef #451700's delicious Recipe #216950. A wonderfully unique flavor for chicken. Here is our simpler American version of the chicken with gravy.

Provided by 2Bleu

Categories     Whole Chicken

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup butter, softened
2 garlic cloves, minced (roasted if desired)
1/4 ounce fresh thyme, stems removed (divided in half and reserving 1 sprig with stem attached for garnish)
1 whole chicken, cleaned and patted dry with paper towels
2 tablespoons honey, warmed
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (10 1/2 ounce) can chicken broth
1 cup 2% low-fat milk
1/4 cup flour
3 tablespoons butter

Steps:

  • Preheat oven to 400°F In a small bowl, mix the butter, garlic, and half of the thyme. Gently lift the skin from the chicken with your fingers and carefully slide some of the herbed butter underneath the skin. Spread remaining seasoned butter all over the outside of the chicken.
  • Mix the honey, vanilla, salt, pepper, a other half of the thyme, and chicken broth in a microwave safe bowl. Microwave for 30 seconds or till warmed thru.
  • Place the chicken into a roasting pan and pour the honey mixture over the chickens and into the pan. Cook for 1 1/2 hours or until the internal temperature reaches 165°F (Cover loosely with foil if the bird is browning too quickly.
  • Remove from the oven. Drain pan to get the juices (broth) and return the chicken to the oven. Continue cooking to an internal temperature of 180°F.
  • Using a spoon, skim off the excess fat from the broth. (You should easily have yielded 1 cup). Pour the broth into a saucepan on med-high heat and simmer for about 2-3 minutes.
  • In a small bowl, mix milk and flour. Add to simmering broth along with the 3 tbsp of butter. Stir or whisk gently and consistently until thickened. Remove from heat to a gravy dish and top with the reserved sprig of thyme. Remove chicken from the oven and let sit about 5 minutes before serving with the gravy.

DEEP-FRIED CREAMY CHICKEN GRAVY



Deep-Fried Creamy Chicken Gravy image

These came out a lot creamier than what I was after, so these chicken croquettes are more like deep-fried chicken gravy. Still, they're delicious. If you reduce the amount of butter and milk, you'll come closer to what I was after.

Provided by Chef John

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 2h45m

Yield 16

Number Of Ingredients 15

½ cup unsalted butter
½ yellow onion, finely chopped
½ cup all-purpose flour
¼ teaspoon freshly ground black pepper
1 pinch freshly grated nutmeg
1 pinch cayenne pepper
2 ½ cups whole milk
1 teaspoon salt, plus more to taste
2 cups finely chopped, cooked chicken meat
½ cup finely chopped ham
2 tablespoons freshly chopped Italian parsley
1 cup all-purpose flour, or as needed for dredging
2 eggs, beaten
2 cups bread crumbs
2 cups vegetable oil for frying

Steps:

  • Melt butter in pan over medium heat. Add onions; cook and stir until onions begin to turn translucent, about 5 minutes. Stir in 1/2 cup flour and cook until flour loses its raw taste, 3 or 4 minutes. Add black pepper, nutmeg, and cayenne pepper; stir. Remove from heat.
  • Pour milk into butter-onion mixture to make the bechamel sauce. Whisk until incorporated. Return pan to medium-high heat and continue whisking until mixture thickens, 1 or 2 minutes; continue to cook and stir 3 or 4 minutes. Remove from heat and stir in salt.
  • Place chopped chicken, ham, and parsley in bowl. Add bechamel sauce and mix thoroughly. Allow mixture to cool to room temperature; cover with plastic wrap and refrigerate until firm, 2 or 3 hours.
  • Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
  • Place 1 cup flour, beaten eggs, and bread crumbs in 3 separate shallow bowls.
  • Scoop out chilled mixture into evenly-sized portions (about the size of a golf ball) to form croquettes. Roll balls first in flour, then in beaten eggs, and then in bread crumbs.
  • Fry croquettes in batches until crispy, about 4 minutes. Drain on paper towels and transfer to rack.

Nutrition Facts : Calories 247.5 calories, Carbohydrate 20.8 g, Cholesterol 57.8 mg, Fat 13.3 g, Fiber 1 g, Protein 10.7 g, SaturatedFat 5.7 g, Sodium 334.6 mg, Sugar 2.8 g

MAMA LAINA'S CHICKEN GRAVY (REDUCED-FAT VERSION)



Mama Laina's Chicken Gravy (Reduced-Fat Version) image

When my father had to go on a heart-healthy diet, he begged me to make a gravy that he can eat within his new diet restrictions. He can't stand how flavorless store-bought gravy can be, so i started to experiment. This recipe is the final result. Please enjoy!

Provided by lainam11

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes

Time 20m

Yield 16

Number Of Ingredients 9

¼ cup olive oil
½ cup all-purpose flour
4 cups low-sodium chicken broth
2 tablespoons chicken bouillon granules
1 teaspoon garlic powder
½ teaspoon dried rosemary
½ teaspoon ground black pepper
½ teaspoon onion powder
¼ teaspoon smoked paprika

Steps:

  • Heat oil in a 2-quart saucepan over medium heat. Whisk in flour until smooth. Cook, stirring occasionally, until lightly golden brown, 7 to 10 minutes. Add chicken broth 1 cup at a time, whisking well after each addition. Add bouillon, garlic powder, rosemary, black pepper, onion powder, and paprika. Whisk until smooth, about 3 to 5 minutes. Reduce heat to low; simmer until thickened, about 5 minutes.

Nutrition Facts : Calories 52.3 calories, Carbohydrate 3.6 g, Cholesterol 1.1 mg, Fat 3.6 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 0.6 g, Sodium 169 mg, Sugar 0.4 g

GRANDMA CHICKEN (CHICKEN AND GRAVY)



Grandma Chicken (Chicken and Gravy) image

This recipe was handed down from my Grandma. Every time I make it, I remember her. This is fantastic served over sticky white rice. It also freezes beautifully and can easily be sized up or down to suit your needs.

Provided by Bling Lady

Categories     Chicken Breast

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 -2 cup flour
2 teaspoons pepper (this is approximate, I don't usually measure the pepper, I just add it until it looks right for our )
4 boneless skinless chicken breasts
1/4 cup butter
1/3 cup water
2 (14 ounce) cans chicken broth
1/2 small onion (or 2 teaspoons onion powder)
1 teaspoon thyme

Steps:

  • Combine flour and pepper in a ziplock bag.
  • Cut chicken into bite sized pieces and add to flour mixture.
  • After all chicken is in the bag, close bag and shake to coat chicken pieces.
  • Melt butter in a large skillet over medium low heat.
  • Slowly brown both sides of chicken in the melted butter. Note: If your skillet isn't large enough, you can do this in batches, it may require additional butter.
  • Remove chicken and set aside in a baking dish.
  • Cook onion in same pan until soft (if using onion powder, skip this step).
  • Add a small amount (approximately 2-3 tablespoons) of the flour/pepper mixture to the water.
  • Mix well.
  • Pour water and flour mixture slowly into the pan.
  • Add chicken broth and thyme (if using onion powder, add it now) and bring to a simmer. Stir often to make a thickish gravy.
  • Return browned chicken pieces to the pan.
  • Reduce heat to low and cover. Simmer for 30 minutes, stirring periodically.
  • Transfer chicken and gravy into baking dish. I use a 2.8 liter Corning Ware dish, but a 9x13 dish will work as well.
  • Cover and bake at 375 for 30 minutes.
  • Note: This dish freezes beautifully. After cooking for the first 30 minutes, cool, place in a freezer bag. When you are ready to cook, defrost and cook, covered at 375 for 45-60 minutes or until hot and bubbly.

Nutrition Facts : Calories 385.3, Fat 14.5, SaturatedFat 8.1, Cholesterol 98.9, Sodium 828, Carbohydrate 26.2, Fiber 1.3, Sugar 1.1, Protein 35

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