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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is my husband's favorite. I make it so often that I have developed a handy shortcut using boneless skinless chicken breast. Lowered the fat too!! Ingredients:
1 -1 1/2 lb boneless skinless chicken breast |
6 cups water |
4 -6 chicken bouillon cubes |
1/2 cup flour |
salt and pepper |
Directions:
1. In a large pot boil chicken, in 6 cups water, on high heat until done.
2. Remove chicken and set aside, don't dump the water.
3. Dissolve boullion cubes in the reserved water add more if it seems bland.
4. Mix flour with enough water to form a paste.
5. Gradually add more water until the paste is dissolved and liquidy.
6. Put the chicken boullion over low heat and wisk in the flour thickening.
7. Cook over low-medium heat until thickened stirring often.
8. Chop or shred chicken into bite size pieces.
9. Add to gravy mixture and heat through.
10. Add salt and pepper to taste.
11. Serve over warm biscuits.
12. Leftovers freeze great!
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