Best Quick Chicken With Gouda Gravy Recipes

NO-THYME QUICK CHICKEN WITH SMASH BROC-O-TATOES AND GOUDA GRAVY

Steps:

• Place the potatoes in a large pot and cover with cold water. Bring to a boil, salt the water, reduce the heat a bit, and cook until tender, about 12 minutes. Heads up: about halfway through you will add the broccoli to the pot, so use a pot large enough to accommodate both.
• Season the chicken breasts with the thyme, salt, and pepper. Heat the EVOO in a skillet over medium-high heat and cook the chicken for 6 minutes on each side.
• Add the broccoli to the potatoes and cook for 6 minutes.
• Heat the butter in a small saucepot over medium heat. When the butter has melted, add the flour and cook for 1 minute, then whisk in the chicken stock and 1 cup of the milk or half-and-half. Thicken for 2 to 3 minutes, season the sauce with salt and pepper, then stir in the cheese in a figure-eight motion with a wooden spoon for 2 minutes, or until the cheese is melted. Turn off the heat.
• Drain the cooked broccoli and potatoes and return to the hot pot to dry them out. Mash the broccoli and potatoes together, using the remaining milk to reach the desired consistency. Season with salt and pepper.
• Slice the chicken breasts on an angle. Pile some mashed broc-o-tatoes on plates and arrange the fanned-out chicken on the edge of the mound. Pour the Gouda gravy over the top.

CHICKEN GRAVY

Steps:

• Pour drippings and loosened browned bits into a 2-cup measuring cup. Skim fat, reserving 4 tablespoons (if less than 4 tablespoons fat, add enough melted butter to the fat to total 4 tablespoons). Add enough broth to the drippings to measure 2 cups. , In a small saucepan, combine flour and reserved fat until smooth. Gradually stir in the drippings mixture. Stir in the thyme, sage, salt and pepper. Bring to a boil; cook and stir until thickened, about 2 minutes.

EASY CHICKEN GRAVY

Steps:

• In 1-quart saucepan, heat 1 1/2 cups of the broth to boiling. Reduce heat to medium.
• In small bowl, stir remaining 1/2 cup broth, the flour, salt and pepper with whisk until smooth. Gradually stir mixture into hot broth. Cook and stir until thickened and bubbly.

CHICKEN TENDERS WITH GOUDA GRAVY

Steps:

• Season the chicken tenders with thyme, salt, and pepper.
• Heat olive oil in a large skillet, add the chicken and cook for 3 minutes on each side.
• In a small heavy saucepan, melt the butter over medium heat.
• Add the flour and cook for 1 minute, then whisk in the chicken broth and milk, cook until thicken, 2-3 minutes.
• Using a wooden spoon, stir in the cheese in a figure-right motion until melted, about 2 minutes.
• Serve the chicken topped with the Gouda gravy.

CARAMELIZED ONION AND GOUDA STUFFED CHICKEN

Steps:

• Melt butter in a skillet over medium-low heat. Add onions and saute until golden brown, stirring frequently. Continue cooking over medium-low heat until onions turn deeper brown, 35 to 45 minutes. If they start to burn, reduce heat. When completely caramelized, remove skillet from heat.
• Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil.
• Cut a pocket into the side of each chicken breast. Evenly stuff pockets with 1 or 2 slices of Gouda cheese (depending on size of breast) and 1 tablespoon caramelized onions.
• Place seasoned coating mix in a shallow dish. Evenly dip each chicken breast in coating mix and place on prepared baking sheet.
• Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

QUICK CHICKEN WITH GOUDA GRAVY

Steps:

• Season both sides of the chicken with thyme, salt and pepper.
• Heat pan with olive oil or spray with pam.
• Add chicken, cook for 6 minute each side.
• In a small heavy saucepan, melt butter. Add flour, cook for 1 minute.
• Whisk in chicken broth and 1/2 cup milk until thickened, 2-3 minute.
• Season with salt and pepper.
• Using a wooden spoon, stir in cheese in a figure-eight motion until melted.
• Remove from heat.
• Slice the chicken at an angle and top with the gouda gravy.