Garlic Chicken N Gravy Recipes

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GARLIC CHICKEN 'N' GRAVY



Garlic Chicken 'n' Gravy image

This family favorite--chicken and gravy--can be prepared in less than 30 minutes using just a skillet.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
5 garlic cloves, peeled and chopped
2 tablespoons butter
1/2 cup plus 2 tablespoons chicken broth, divided
1/2 cup white wine or additional chicken broth
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1 tablespoon all-purpose flour

Steps:

  • Sprinkle chicken with salt and pepper. In a large skillet, cook chicken and garlic in butter over medium-high heat for 5 minutes or until browned. Add 1/2 cup broth, wine or additional broth, basil and oregano. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until chicken is no longer pink. , Remove chicken with a slotted spoon and keep warm. In a small bowl, combine flour and remaining broth until smooth; stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over chicken.

Nutrition Facts : Calories 208 calories, Fat 8g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 407mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

CRISPY CHICKEN SCHNITZEL WITH GARLIC-ONION GRAVY



Crispy Chicken Schnitzel with Garlic-Onion Gravy image

Provided by Guy Fieri

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 15

Four 6-ounce chicken cutlets
2 cups all-purpose flour
2 cups buttermilk
2 cups panko breadcrumbs
1/2 cup grated Parmesan
1/4 cup olive oil, for pan-frying
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
3 cloves garlic, minced
1 medium onion, finely diced
1 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper
1/4 cup dry white wine
1/2 cup low-sodium chicken broth
2 tablespoons unsalted butter, cold, cut into cubes

Steps:

  • Preheat the oven to 325 degrees F.
  • For the cutlets: Begin by pounding out the chicken cutlets. Working with 2 cutlets at a time, place between 2 pieces of plastic wrap. Using the flat side of a meat tenderizer, gently pound out each piece of chicken to an even 1/4-inch thickness. Work gently from the center outwards so as to keep it even and not tear the chicken. Repeat with the remaining cutlets.
  • Set up a breading station. Place the flour in a shallow bowl, season with salt and pepper and mix well. In a second shallow bowl, add the buttermilk, season with salt and pepper and mix well. In a third shallow bowl, add the breadcrumbs, Parmesan, season with salt and pepper and mix well.
  • Take each cutlet and dredge lightly in the flour. Shake off any excess, and then dip in the buttermilk. Finally, dredge in the breadcrumb mixture. Cover evenly on both sides, gently patting the crumbs into the chicken to help it stick. Place the breaded cutlets in a single layer on a platter and place uncovered in the fridge for 15 minutes - this will help the coating stick to the cutlet and prevent tearing when it comes time to cook them.
  • To cook the cutlets, set 2 large nonstick saute pans, cast-iron pans if available, over medium-high heat. Add 2 tablespoons of oil to each and cook 2 cutlets in each pan for 3 to 4 minutes per side. When done, they will be golden brown and crispy. Transfer to an ovenproof pan and keep warm in the oven. Try not to keep the chicken in the oven longer than 15 minutes, otherwise it will dry out.
  • Now make the gravy: Set a medium saute pan with high sides over medium-high heat and add the olive oil. Add the garlic, onions and thyme. Season with salt and pepper. Saute until the onions are lightly caramelized and tender, 7 to 8 minutes. Deglaze with the white wine and reduce for 1 minute before adding the chicken broth. Simmer for 5 to 6 minutes, and then add the cold butter cubes to the sauce. Remove from the heat and swirl the pan to melt the butter evenly - this will thicken the sauce and give it a nice sheen. Serve the chicken schnitzel with the garlic-onion gravy.
  • Wine paring: Riesling or sparkling wine.

GARLIC CHICKEN FRIED CHICKEN



Garlic Chicken Fried Chicken image

This actually uses my breading for Chicken Fried Steak---my husband suggested we try it with chicken breasts, and it was delicious!

Provided by TANAQUIL

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 35m

Yield 4

Number Of Ingredients 10

2 teaspoons garlic powder, or to taste
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon paprika
½ cup seasoned bread crumbs
1 cup all-purpose flour
½ cup milk
1 egg
4 skinless, boneless chicken breast halves - pounded thin
1 cup oil for frying, or as needed

Steps:

  • In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.
  • Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
  • Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.

Nutrition Facts : Calories 390.9 calories, Carbohydrate 37.3 g, Cholesterol 116.2 mg, Fat 11.4 g, Fiber 2.1 g, Protein 32.8 g, SaturatedFat 2.5 g, Sodium 935.1 mg, Sugar 2.9 g

GARLIC CHICKEN GRAVY



Garlic Chicken Gravy image

Make and share this Garlic Chicken Gravy recipe from Food.com.

Provided by alyseepoo

Categories     Low Protein

Time 11m

Yield 4-6 serving(s)

Number Of Ingredients 5

3 tablespoons margarine or 3 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk
1 cup chicken broth
2 teaspoons garlic powder

Steps:

  • In a medium skillet, over medium heat, melt butter.
  • Stir in flour to form a paste.
  • Whisk in milk and broth until smooth. Add garlic powder.
  • Reduce heat to low. Let simmer for 5 minutes.

Nutrition Facts : Calories 149.8, Fat 11.2, SaturatedFat 3, Cholesterol 8.5, Sodium 320.9, Carbohydrate 8.5, Fiber 0.3, Sugar 0.5, Protein 4.1

GARLIC CHICKEN N GRAVY



Garlic Chicken N Gravy image

Make and share this Garlic Chicken N Gravy recipe from Food.com.

Provided by CarinJ

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

4 (4 ounce) boneless skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon pepper
5 garlic cloves, peeled & chopped
2 tablespoons butter
1/2 cup chicken broth
1/2 cup white wine
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1 tablespoon all-purpose flour
2 tablespoons chicken broth

Steps:

  • Melt butter in skillet.
  • Add garlic & chicken seasoned with salt & pepper.
  • Cook over medium-high heat until browned (approx 5 min).
  • Add 1/2 c broth, wine, basil and oregano.
  • Bring to boil, cover & simmer until chicken is no longer pink (7-9 min).
  • Remove chicken from pan & keep warm. In small bowl combine 2 Tbsp chicken broth & 1 Tbsp flour until smooth. Add to pan juices.
  • Bring to boil, cook & stir until thickened.
  • Serve over chicken.

Nutrition Facts : Calories 219.2, Fat 7.4, SaturatedFat 4.1, Cholesterol 81, Sodium 380.5, Carbohydrate 3.8, Fiber 0.2, Sugar 0.4, Protein 27.5

ROAST CHICKEN DINNER WITH ROASTED GARLIC GRAVY



Roast Chicken Dinner with Roasted Garlic Gravy image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h

Yield 4 servings, plus 1 chicken for another use

Number Of Ingredients 13

2 (4 to 5 pound) chickens, washed and dried
4 tablespoons chopped fresh thyme leaves
Salt and freshly ground black pepper
1 stick softened butter
2 heads, plus 4 cloves garlic
12 small potatoes, halved
4 small onions, peeled and quartered, attached at root end
Extra-virgin olive oil, for liberal drizzling
6 sprigs rosemary, leaves finely chopped
1 tablespoon fennel seeds or fennel pollen
1 lemon, halved
1 (10-ounce) box frozen artichoke hearts, defrosted, well drained and halved
2 limes, halved

Steps:

  • Preheat the oven to 475 degrees F.
  • Liberally season the chickens, inside and out with thyme, and salt and pepper, to taste. Rub each bird with 1/2 stick of softened butter.
  • Cut the ends off 2 bulbs of garlic to expose all of the cloves for roasting. Put the potatoes and onions in a roasting pan, and liberally drizzle with extra-virgin olive oil and salt and pepper, to taste. Dress the whole cut bulbs of garlic with extra-virgin olive oil and season with salt and pepper, to taste. Press the bulbs into the rosemary leaves so that some adheres to the garlic, then sprinkle the remainder over the potatoes and onions. Put 1 chicken into this pan. Sprinkle with fennel seed or pollen. Squeeze the juice of 1 lemon over the chicken and put the lemon in cavity of bird along with 2 large cloves of crushed garlic. Tie the legs together with string. Add the dressed garlic heads to the pan and roast this bird for 15 minutes at 475 degrees F. Baste the bird with pan juices, then lower the temperature 375 degrees F and roast until the juices run clear, about 1 hour to 1 hour and 15 minutes.
  • Add the artichokes to the pan the last 20 to 30 minutes of roast time, mixing them in with the potatoes and the fennel. Remove the chicken to a cutting board. Let rest for 10 minutes and then carve. Arrange the chicken on a serving platter along with the potato mixture. Pour the pan juices over the chicken. When ready to serve, divide the roasted garlic among the plates and serve with crusty warm bread for mopping.
  • For the second bird, put it in a roasting pan and douse it with the juice of 2 limes, then stuff the limes into the bird along with 2 large cloves of smashed garlic. Tie the legs and roast for 15 minutes at 475 degrees F, baste, then roast 45 minutes. Remove the chicken from oven to a cutting board. When cool enough to handle, remove the chicken from bone and pull the meat into small pieces. Reserve for a make-ahead meal.

CREAMY CHICKEN GRAVY



Creamy Chicken Gravy image

A superb mixture of flavors that meld together perfectly while simmering. I always start this about 2 hours before my planned meal time; this is my husband's favorite gravy that I make. Enjoy over fried chicken and mashed potatoes. Yum!

Provided by Alycia Sanders

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes

Time 1h37m

Yield 6

Number Of Ingredients 11

½ tablespoon butter
⅓ red onion, finely chopped
2 cloves garlic, minced, or to taste
1 dash ground thyme
salt and ground black pepper to taste
⅓ cup white wine
1 (16 ounce) can chicken broth
1 cup milk
1 ½ tablespoons chicken bouillon
¼ cup cold water
¼ cup all-purpose flour

Steps:

  • Melt butter in a saucepan over medium-high heat; add red onion. Saute until translucent, about 3 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Season with thyme, salt, and pepper.
  • Pour wine into the saucepan; simmer until wine has reduced, about 3 minutes. Pour in chicken broth, milk, and bouillon; stir. Reduce heat to low, cover the saucepan, and simmer gravy until flavors meld, about 1 hour.
  • Combine water and flour in a bowl; mix thoroughly. Pour slowly into the gravy while stirring continuously. Simmer until thickened, 15 to 30 minutes more.

Nutrition Facts : Calories 73.3 calories, Carbohydrate 7.9 g, Cholesterol 7.9 mg, Fat 2.2 g, Fiber 0.3 g, Protein 2.7 g, SaturatedFat 1.2 g, Sodium 699.3 mg, Sugar 3 g

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