Chicken Breasts with Chipotle Green Onion Gravy

1. Place chicken breast halves between 2 sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to 1/2-inch thickness. Season with salt and pepper.

2. Heat olive oil in a large skillet over high heat until it begins to shimmer, about 1 minute. Reduce heat to medium; cook chicken breasts in hot oil until browned and no longer pink inside, about 5 minutes per side. Transfer cooked chicken to a warm plate and loosely cover with aluminum foil.

3. Melt butter in the same skillet. Stir in flour and cook for about 2 minutes. Stir in chicken broth, scraping up any browned bits from the bottom of the pan. Cook and stir until gravy begins to simmer and thicken, 1 to 2 minutes.

4. Stir in green onions and chipotle chile powder.

5. Return chicken breasts to the skillet and cook until heated through, 1 to 2 minutes.

   

Cook's Note:

You may substitute chicken stock for chicken broth. For thinner gravy, add more broth or stock.