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Chicken breasts in pan gravy: Sear 500 g in butter, then simmer for kids
Chicken breasts lightly coated in flour, seared in butter, and simmered with onion and broth in a mild pan gravy. Serves 4 with rice.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Cook time
- 30 min
- Total time
- 45 min
- Servings
- 4 servings
- Difficulty
- Easy
- Cuisine
- Slovak
These chicken breasts in pan gravy are gently pounded, lightly coated in flour, seared in butter, and simmered with onion and broth to make a delicate gravy. Salt and a pinch of black pepper are the only seasonings, so the flavor is mild. For children, cut the chicken into bite-size pieces and spoon the gravy over it.
With 500 g of chicken, you can make lunch for 4 with rice in 45 minutes. Turkey cutlets can be prepared the same way; this recipe uses chicken breasts with less salt and pepper to suit children, too.
Ingredients
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Instructions
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Prepare the chicken
10 minPat the chicken breasts dry with a paper towel and cut crosswise into 8 slices about 1 cm thick. Cover with plastic wrap and gently pound with a meat mallet. Season both sides with salt and lightly coat in flour, shaking off the excess.
Cook the rice
20 minRinse the rice in a strainer under cold water and cook according to the package directions, usually covered in twice its volume of water for 15–18 minutes.
Sear the chicken
5 minHeat the oil and half the butter in a skillet. Sear the chicken over medium heat for 2 minutes per side until golden, then transfer to a plate. The chicken does not need to be cooked through yet.
Make the gravy
5 minAdd the remaining butter and finely chopped onion to the same skillet. Cook for 4 minutes, stirring occasionally, until translucent. Pour in the broth and use a wooden spoon to scrape up the browned bits from the bottom; they add flavor to the gravy.
Simmer until tender
12 minReturn the chicken to the skillet, cover, and simmer over low heat for 10–12 minutes. The flour coating will lightly thicken the gravy. The chicken is done when the center is white and the juices run clear. Taste the gravy, add salt as needed, and sprinkle with parsley.
Serve
Serve the chicken with rice and spoon the gravy over it. Cut the chicken into small pieces for younger children.
Tip: Pound the slices to an even thickness so they cook evenly and stay juicy. Store-bought broth can be salty, so taste the gravy at the end before adding more salt. Read more: How to make clear, flavorful broth
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 510 kcal
- Protein
- 35 g
- Carbohydrates
- 57 g
- of which sugars
- 2.3 g
- Fat
- 14 g
- of which saturates
- 5.2 g
- Fiber
- 1.4 g
- Salt
- 1.1 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Kuracie prsia na prírodno pre deti: 500 g pŕs opečiete na masle a podusíte do šťavy
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