Smothered Chicken in Onion Gravy Recipe

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Ingredients:

Serving

4 (1/2 lb) boneless skinless chicken breasts (approx 2 lbs total )
6 tbsp butter
1 large onion
5 tbsp all-purpose flour
1/4 tsp pepper
1/4 tsp salt
1/4 tsp poultry seasoning
1/2 tsp garlic powder
3 tbsp ranch dressing
1 3/4 cups chicken stock

Directions:

Pound chicken breasts slightly to uniform thickness. Preheat non-stick skillet over medium heat for 3 minutes, then melt 4 tablespoons butter. Sauté the chicken breasts, 2 at a time in the melted butter until browned on both sides. Place browned chicken in a medium-sized sauce pan.
Add remaining two tablespoons of butter to skillet, and then sauté the onion until soft and brown, about 4 minutes Add onions to chicken in sauce pan.
Add 5 tablespoons flour to skillet, and sauté about 2 minutes, until slightly browned. Add stock and whisk until smooth. Add salt, pepper and garlic powder, and then pour over chicken in sauce pan. Add ranch dressing and stir.
Bring mixture to boil in sauce pan, then cover and simmer over medium low for 30 minutes.
I serve with homemade biscuits to mop the gravy, along with mashed potatoes, or wild rice.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	769.12 Kcal (3220 kJ)
Calories from fat	339.83 Kcal
		% Daily Value*
Total Fat	37.76g	58%
Cholesterol	320.22mg	107%
Sodium	1887.7mg	79%
Potassium	1473.62mg	31%
Total Carbs	16.23g	5%
Sugars	3.84g	15%
Dietary Fiber	1.24g	5%
Protein	95.62g	191%
Vitamin C	3mg	5%
Vitamin A	0.2mg	7%
Iron	0.3mg	2%
Calcium	41.9mg	4%

Amount Per 100 g
Calories	120.3 Kcal (504 kJ)
Calories from fat	53.15 Kcal
		% Daily Value*
Total Fat	5.91g	58%
Cholesterol	50.09mg	107%
Sodium	295.26mg	79%
Potassium	230.5mg	31%
Total Carbs	2.54g	5%
Sugars	0.6g	15%
Dietary Fiber	0.19g	5%
Protein	14.96g	191%
Vitamin C	0.5mg	5%
Calcium	6.6mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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