Sunday, June 5, 2011

Chicken in Garlic Gravy

This was a very simple, quick and easy one pot meal to throw together. It would have been terrific over egg noddles, but leaving out the carb made it a one pot super quick meal. I used bacon drippings from breakfast to cook my vegetables and chicken in. If you don't have bacon grease leftover, you can either crisp up some bacon fresh, remove it and crumble it back into the dish for some extra wonderful taste, or use another fat of your choice. Coconut oil, non-hydrolyzed lard, or even olive oil would be good choices.

Chicken in a Garlic Gravy

2 chicken breasts
2 zuchinnis
10 button mushrooms
3-4 garlic cloves
1 tsp dried thyme
1/4 cup of heavy cream
1/2 cup chicken stock
1 tbsp flour
3-4 tbsp of bacon drippings

Dice garlic up into very small pieces and put in a skillet add about 2 tbsp of bacon drippings and cook the bacon on low. This gives garlic flavor to the fat. Meanwhile, cut the ends off your zucchini and slice in half lengthwise. Then chop into one inch half slices. Cut mushrooms in fourths. Add zucchini and mushrooms to skillet and saute on med-high heat until they start to brown. While they are cooking, cut your chicken breasts into bite size pieces. Remove vegetables to a large bowl using a slotted spoon. Add chicken, add more bacon drippings if needed. Again, cooking on medium to med-high heat, cook the chicken until it is almost done all the way through. Remove to the bowl with the vegetables. Add thyme to the skillet that only has bacon drippins in it now. Add the flour and whisk quickly. When flour has cooked, add the heavy cream and stock and cook until it thickens. Season with salt and pepper. Add vegetables and chicken back to the sauce and cook for a few extra minutes until chicken is cooked all the way though. Serves 4.

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