Ingredients:
- 1 Boneless Skinless Chicken Breast, butterflied and cut in half, pounded thin to one uniform thickness
- 1 Egg
- 1 Garlic Clove, minced
- 3/4 cup flour
- 2 tsp Paprika
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/4 tsp Cayenne Pepper
- 1/2 tsp Garlic Powder
- 1/2 tsp Garlic Salt
- 1/2 tsp Onion Powder
- 1/8 cup Olive Oil
- 1/4 cup Butter
- 1/2 cup flour mixture
- 2 1/4 cup Milk
- 1 Tbsp Better Than Bouillon
- 1/4 tsp Salt
Directions:
- Whisk the egg and minced garlic in a bowl.
- Place the chicken in the egg mixture and coat each piece evenly.
- Cover and place the chicken in the fridge and let marinade for at least 3 hours.
- In another bowl combine the flour, paprika, salt, pepper, cayenne pepper, garlic salt, garlic powder and onion powder.
- Heat the olive oil in a pan over medium heat.
- Dredge the chicken in the flour and add to the skillet and cook until brown on both sides, about 3 – 4 minutes per side depending on thickness.
- Place the chicken on a pan and place in a pre-heated 350°F until cooked all the way through, about 5 minutes.
- While the chicken finishes cooking, melt the butter in the same pan you cooked the chicken in.
- Add the flour mixture to the butter and cook for 1 minute.
- Slowly add the milk and whisk to fully incorporate the milk and flour
- Add the Better Than Bouillon (can use one chicken bouillon cube if you do not have Better Than Bouillon) and salt and bring to a soft boil.
- Constantly whisk the gravy until it thickens.
- Serve the chicken over pasta and pour the gravy over the chicken.
