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Chicken and Gravy on Toast

Source of Recipe

From "Scratch" by Maria Rodale


Recipe Introduction

"I often have leftover roasted chicken and gravy on toast. It's one of my cravings. But once I didn't have any leftovers, so I made a cheat's version using some chicken breast and stock from the freezer to make gravy. My kids ask for this dish all the time."

List of Ingredients

â—¦ 2 tablespoons unsalted butter
â—¦ 2 tablespoons extra virgin olive oil
â—¦ 3 or 4 small boneless, skinless chicken breasts (about 1 pound total)
â—¦ 4 cups chicken stock, store-bought or homemade
â—¦ ½ cup all-purpose flour
â—¦ Salt
â—¦ 4 slices whole wheat bread, toasted


Recipe

In a large cast iron skillet, heat the butter and oil over medium-high heat. Cut each breast into three even pieces and cook for 8 minutes, or until browned on both sides.

Add the chicken stock to the skillet and cook for 5 minutes, or until hot. Transfer 1 cup of the stock to a small bowl and mix with the flour until well combined.

Bring the chicken and stock to a boil, add the flour mixture, and stir until thickened. Season with salt to taste. To serve, top the toasts with the chicken and a little gravy.

Serves 4