Chicken Voila

Chicken Voila

49
AlicePRiley 0

"Easy chicken and gravy recipe that can be prepared at the last minute. Serve with mashed potatoes or stuffing and green beans."

Ingredients 40 m {{adjustedServings}} servings 245 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 245 kcal
  • 12%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 12.4g
  • 4%
  • Protein:
  • 26.3 g
  • 53%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 80 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. Place chicken in a bowl, and season with salt, pepper and garlic. Sprinkle the flour over the chicken pieces and toss to coat.
  2. Heat the oil and butter in a large skillet over medium heat. Shake the excess flour off of the chicken, and reserve in the bowl. Place the chicken in the hot pan, and brown on all sides. Remove from the pan, and keep warm.
  3. Whisk some of the chicken broth into the flour in the bowl until smooth. Stir this into the drippings in the skillet, then stir in the remaining broth. Bring to a boil, then reduce the heat to low, and return the chicken pieces to the skillet. Simmer over medium heat until the chicken is cooked through, and the sauce has thickened. Taste, and season with additional salt and pepper if desired.
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Reviews 49

  1. 54 Ratings

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Shannon
5/30/2008

I've come to a point where this dish has become a regular meal in my house. Over time, the outcome of the recipe has turned out better and better. I like to brown the chicken pieces quite a bit before adding the broth mixture. Also, I add some onion powder for more flavor. I like to make this with rice or potatoes. I give this recipe 5 stars! It's excellent.

mermaid
8/28/2008

Easy to make. For healthier eating use the EVOO, although one table. of vegetable oil and one of butter isn't going to kill a person. The recipe says to add the roux to the hot mixture. That will cause lumps. Heat the broth first, then add the flour. When it thickens add to the hot mixture. Fixing gravy this way will always prevent lumps. Flour has to be cooked a bit before adding to a hot mixture. Cornstarch doesn't.

John
10/26/2009

Excellent recipie I will definitly add this to my box. I doubled the gravy and added onions,green beans,and carrots to the mix. Cooking it like a stew with very thick gravy. Came out so good. Thanks to this web site I am becoming a better cook. Or at least that is what my family is telling me, ha ha ha.