Ranch Chicken and Gravy

• परोसना: 4 servings
• सक्रिय समय: 10 minutes
• कुल समय: 35 minutes

सामग्री

1 ½ lbs chicken cutlets or breasts (if using breasts pound to 1/4 inch thick)

1 ½ tablespoons Italian seasoning

4 tablespoons olive oil (divided)

2 tablespoons butter

3 garlic cloves (minced)

1-10.5 oz can cream of chicken soup with herbs

1 1/2 cups milk

1 oz. packet Ranch Seasoning

1/2 tsp onion powder

optional seasoning - 1/4 tsp rubbed or dried sage1/4 tsp rosemary, 1/4 tsp thyme

1/2 cup sour cream

3 lbs russet potatoes

1 cup half and half

6 tablespoons butter (softened)

6 oz shredded cheese (gruyere, fontina, or mozzarella)

1/2 tsp garlic powder

1/2 tsp salt (I go less salty since the gravy is plenty salty)

pepper to taste

निर्देश

Prepare and Cook Chicken

Start by rubbing the chicken breasts with olive oil and seasoning with Italian seasoning, salt and pepper.

In a large skillet over medium heat, add 3 tablespoons olive oil. Once the skillet is hot add in the chicken. Cook undisturbed about 3-4 minutes or until the underside is golden brown.

Flip chicken just once. Lower heat to low and continue to cook about 4-5 more minutes. Add 1 tablespoon butter into the pan with the chicken as it finishes cooking, tossing the chicken to coat in the melted butter.

Set chicken aside and tent with foil.

Make Ranch Gravy

In the same pan over medium-low, add remaining butter (1 tbsp) and saute garlic about 30 seconds. Spoon in the can of cream of chicken and whisk in milk until sauce is smooth.

Add in ranch packet, onion powder, and pepper (+ rosemary and sage if using). Whisk until smooth. Do not use any salt as there is enough in the cream of chicken and ranch seasoning. Turn heat to low.

Shred the chicken and add it with pan juices into the creamy sauce. Toss to coat so it's submerged in the sauce. Turn heat to lowest simmer setting, cover pan and allow to simmer for 10-15 minutes or until chicken is tender and falls apart.

Take the pan off the heat. Stir in the sour cream. Serve over rice or mashed potatoes with extra pan sauce.

Cheesy Mashed Potatoes (optional)

Peel and quarter potatoes so they are roughly the same size. Bring water to a boil in a large pot over high heat, add 3/4 tsp salt to the water. Cook potatoes until they are fork tender, about 15 minutes.

Strain potatoes. While potatoes are in the strainer, add butter and half and half into the empty pot over medium heat until it warms through and butter melts, about 3-4 minutes. Carefully add potatoes back into the pot (into the liquid).

Mash the potatoes, working the half & half and butter into the potatoes until smooth. Add in shredded cheese and mix into the hot potatoes along with the garlic powder, salt and pepper. Continue to mash until smooth and cheese has melted. Taste and adjust as needed.