The ingredients. No, no photo of the whole gang together. This was a last "ooh let me take some pictures for my blog" idea . When I cook, I get lost in it. Don't laugh! Ok, done laughing? Let's start cooking!
4 pcs of Boneless, skinless chicken breast
1 tsp Onion powder
1 tsp Garlic powder
1 tsp Paprika (I use mild)
3/4 tsp Salt
1/2 tps Freshly ground pepper (or more if you like)
1/2 cup All purpose flour
3 Tbsp Unsalted butter (give or take 1 tbsp)
2 Tbsp Olive oil (give or take 1 tbsp)
1 Medium Onion, sliced 1/4" thick
1 1/2 cup of Hot chicken stock
Now start by pouring some of that Olive Oil and that pat of butter in a large frying pan or skillet, on medium heat.
Now if it looks a bit "dry", add some more butter. hehehe
Once it's boiling, lower the temperature to med-low and simmer it for about 25 minutes. Cover the pan.
I don't have a special cover for my pan. What do I use? Well I'm sure you probably got these when you got married or moved in to your first place. A wok cover! Brilliant!
The liquid will thicken up thanks to the flour. It'll look like gravy in the end. Once the chicken is cooked, get it out, serve it with rice (hubby is Japanese so it's a staple in my maison) or mashed potatoes. Be sure to drizzle your potatoes with that gravy. Hmmm...gravy....yummy!
Here's how I plated mine. White rice with some steamed, homegrown zucchini. If I had remembered to turn on the oven, I would of roasted it.
Lets take a gander at my chicken. Ohhhhhhh!
When we ate it, it was so moist and tender! My kids asked for second helpings. Yes, it's that good.