Cooking Instructions

• Mix together the flour, salt, pepper, onion powder, and garlic powder in a small bowl. Set aside.
• Season the chicken breasts lightly with kosher salt and pepper.
• In a large skillet over medium heat, add olive oil and cook the chicken breasts for about 5 minutes per side, until they reach 165°F internal temp.
• Remove the cooked chicken from the pan and set aside.
• Lower the heat to medium-low, add the butter and chicken base to the pan and stir to help it melt.
• Sprinkle in the flour-onion powder-garlic powder mixture and stir it well to form a roux. Let it cook for 30 seconds to 1 minute.
• Slowly pour in the chicken stock, scrape up all the bits from the bottom of the pan, then add the water and whisk to remove lumps. Let it simmer until thickened.
• Pour in the optional heavy cream.
• Shred the chicken if desired, add it back to the gravy along with any collected juices, and let it simmer for a few minutes.
• Taste the gravy and adjust seasoning if needed.
• Serve over mashed potatoes, egg noodles, or rice.