Uncle Jeff's Sauteed Chicken Breasts with Country Gravy

My dear Uncle Jeff is an amazing, incredible, astounding, superlative cook. He sent this recipe out yesterday, and here it is, with his directions and asides:

Sauteed Chicken Breasts with Country Gravy

I just did this last night, and you didn't.

get some potatoes boiling for mashed taters. I also boiled some baby carrots in salted water.

salt and pepper however many chicken breasts you want to cook. I like the boneless, skinless frozen variety from Tyson or the like (they have a 100% natural version now). The pre-frozen ones are more tender when cooked in my experience. I thaw them in a clean sink in hot tap water (just remember to not let them sit around for very long before cooking).

To a sautee pan or large skillet (I use a non-stick sautee pan which the purists deride, but feh on them*) add enough fat to coat the bottom. Olive oil is fine, whatever oil you like is fine, last night I used bacon drippings because they RULE. Medium-high heat.

Put in the chicken and whatever other spices you like (it's good with just salt and pepper). I put in some cumin, some coriander, some Zip, and some organic Jamaican seasoning. Brown well on both sides and then cover and reduce the heat to medium-low or so; you want a good fond** on the pan but not black burned stuff. If it gets way too dry you can add a bit of water, wine, or more fat.

When the chicken is just done (don't overcook it; just make sure the juices are clear), remove it to a plate and add 4 TB more fat to the pan (butter is good; I used bacon drippings because they RULE. If you disagree, you are wrong). Turn up the heat to about medum high, sprinkle in 4 TB flour (all purpose is fine) and whisk/stir/scrape until the fat and the flour combine. Make sure you scrape up the fond; I use a flat, wooden spatula. If you're in a hurry you can add the liquid now, but if you want more flavor let the roux get tan and a bit toasty. When it does, add 2 cups of milk, a bit at a time. If you dump it in all at once you get dumplings, which is fine if that's what you want. For gravy it's not desirable.

Whisk/stir while the milk comes up to a boil. Boil it for a few seconds and then remove from the heat. It will thicken quite a bit as it cools. Remember to adjust for salt; mine needed just a bit. If it's too thick you can whisk in a tad more milk.

Serve with the taters, carrots, or whatever side dish/es you like.

It don't get much better, folks. 8-)

Note: if you're counting calories;
1. kill yourself
2. you might be able to get by with 2TB fat/flour and 1 cup of milk, making less gravy. But why would you want to do that??

*according to the stuffshirts, you can't get the fond with a non-stick pan. BULL. It's just easier to get off.

**it is required that you roll your eyes every time you use the word "fond."

©2009 Jeff Davis