Ingredients
2 pounds chicken cutlets, pounded thin
4 tablespoons olive oil, divided
4 tablespoons unsalted butter
2 tablespoons poultry seasoning
3 tablespoons all-purpose flour
2 cups low-sodium chicken stock
6 cloves garlic, minced
1 medium yellow onion, finely diced
1 stalk celery, finely diced
1/3 cup sour cream
Instructions
Place chicken in a bowl or bag and coat with 2 tablespoons of olive oil and poultry seasoning; massage to coat well.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Sear the chicken for 3 minutes per side until golden brown and cooked through; remove and set aside.
In the same skillet, melt the butter and add the diced onions and celery, sautéing until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
Slowly whisk in the chicken stock and bring to a gentle simmer, scraping up any browned bits from the pan.
Once the gravy has thickened, stir in the sour cream until smooth.
Return the chicken to the skillet to coat in the gravy and heat through before serving.
Notes
Ensure you pound the chicken to a uniform thickness for even cooking. Do not skip the step of scraping the bottom of the pan to incorporate the browned bits, as this creates the deep flavor of the gravy. If the gravy becomes too thick, add a splash more chicken stock to reach your desired consistency.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner