I’ve been a northern girl all my life. But, there are some southern foods — or at least foods I perceive as southern — that I couldn’t live without: fried chicken, thick gravies, biscuits, etc. In other words, comfort food.
Years ago, I found this chicken recipe that reminded me of good southern food: juicy, pan-fried chicken topped with thick gravy that was made with milk. I had served it then with sweet corn and biscuits.
Unfortunately, I lost the recipe along the way.
Then one day– it was probably a cold, northern day — I tried to recreate that recipe because He Who Must Be Fed was in need of some serious comfort food. What I came up with was delicious. I hope you think so, too, no matter which side of the Mason-Dixon line you live on.
- 3 tablespoons vegetable oil
- 3 tablespoons flour
- 3 chicken bouillon cubes crushed or 3 teaspoons crystallized chicken bouillon
- 3-4 boneless chicken breasts, pounded to 1/4 inch thickness
- 2 cups milk
While the chicken is cooking, combine the 3 tablespoons flour and chicken bouillon in a small bowl.
Once the chicken is brown and cooked through, remove the breasts from the pan and cover with foil to keep them warm. Add the flour/bouillon mixture to the skillet, whisking the mixture until bubbly. Be sure to whisk up those lovely brown bits at the bottom of the pan. These little bits are full of flavor. Gradually add the milk and whisk until smooth. (If you find the gravy is a little too thick, just add a bit more milk until you get the consistency you crave.)
Serve with mashed potatoes, corn and biscuits. You can even add some of your leftover stuffing from Thanksgiving. You probably have some leftover stuffing, right?