Chicken Breast gravy....?

Question

Ok, I was going to suprise my wife by making us a nice dinner tonight since she's been working hard at the office, so here is my question:

I was going to take some boneless chicken breast's and saute them and then stuff them with crushed garlic and finally put them over some noodles... my questions is how to make the gravy out of chicken broth... is that going to be watery? I would like it to be thick. Or is there a different gravy anyone knows thats easy and simple for a guy to make and takes great with chicken, garlic and noodles. Help a trying man out ladies! Thanks!

Answer 1

You're gonna want to keep the stock, or "broth" as you called it. You may also want some bullion. In a coffee mug mix some corn starch (or flour, but cornstarch is better) and cold water, stirring the WHOLE time or it'll get clumpy. Keep stirring til smooth. But the stock, bullion into a saucepan on med/high heat. Stir in the cornstarch/water mixture slowly and allow it to boil until it's thick as you want it.

Answer 2

Here's how I make gravy:

I take a large coffee mug and fill it about 1/3 full (no scientific measurements, just an estimate) of flour. Then, I put in just as much water. Stir that up and it will make a paste. It's really important that you put the flour in before the water so it won't be lumpy.

Then, add a little more water and stir until your coffee mug is pretty full. Stir all the bumps out of it (i use a fork to do that), and don't forget to scrape the sides and bottom.

When you remove your chicken breasts from the saute pan, pour a little bit of water into the pan--not a lot, just enough to barely cover the bottom. Keep the burner on, and heat up the water. Use a wire whisk to stir the water, scraping the chicken bits from the bottom of the pan.

Once it starts to slowly boil, turn it down a bit and slowly start to pour your flour-water coffee mug contents into the saute pan, using the whisk to stir it in. Season it with salt & pepper.

You can adjust the thickness by turning up the temp and boiling off some of the water. That will thicken it. If you'd like it thinner, add some water. Just keep testing to see if it needs more salt and pepper.

You can do this! Have a nice dinner!

Answer 3

You can buy a can of chicken broth and thicken it with cornstarch as someone suggested, or you can also buy chicken gravy in a jar or can at the store. Another possibility, which I do all the time, is to dilute a can of cream of mushroom soup with white or pink zinfandel wine, about 1/2 cup per can of soup, which gives the chicken a nice mild flavor. If you don't want that with the garlic (sounds delicious, by the way!) you can also use a little milk or just water and it makes a good sauce/gravy for chicken.

Just one suggestion though: stuff the chicken with the garlic before you saute, it will work better. If you do them in butter you can use what's left in the pan to flavor your sauce or gravy.

Good for you for helping out your tired wife...there's nothing sexier than a man who cooks!

Answer 4

You can either use cornstarch and water to thicken or you can make a simple roux using equal amounts of oil and/or butter and flour. Usually about three tablespoons will do. Heat the oil slightly and add the flour, stirring constantly so as it mixes well and doesn't burn. You would want the color of the roux to be slightly browned but not dark (that would be for a beef gravy). Turn the fire off and add your chicken broth slowly. Stir well. The reason for cooking the roux is to make sure the flour is cooked (but like i said not burned). For a little extra flavor and looks add some parsley.

Answer 5

use the pan you sauteed the chicken in, add 2 cups chicken broth & heat over medium high heat untill the liquid reduces by 1/3 to 1/2. scrape up the nice browned bits left in the pan from cooking the chicken with a wooden spoon while reducing the broth. using about 1/4 cup cold water or cold broth, make a "slurry" by adding the cold liquid to 1 tablespoon cornsarch. pour slurry into the heated broth & bring to a boil, stirring constantly. add salt & pepper to taste, and if you have it, some lemon zest (that's the colored part of the peel, not the white part) or fresh herbs like parsley or basil.

Answer 6

After you saute the chicken breasts, you should see some cooked bits stuck to the bottom of the pan. Remove chicken, then use your chicken stock to "deglaze" or scrape up these bits of flavor. You can also put a splash of white wine in there, too. The glazed bits should melt into your stock. Bring to a boil. Then you can either thickn w/ Wondra (easiest) or flour/water (easy enough).

W/ Wondra (blue can, flour aisle, by Gold Medal), just whisk some into your boiling liquid. Boil 1 minute, and remove from heat.

W/ flour/water, mix ¼ cup COLD water and about a Tbsp. of flour. Whisk well. Whisk into boiling liquid. Boil 1 minute, and remove from heat. This method takes longer to come back to a boil b/c of cold water, but it won't work if you use warm/hot water. Cornstarch can also be subbed for flour for a clear product; flour will be a bit cloudier, but sometimes you want that.

Answer 7

After suateing the breasts (on med high heat) deglaze the pan with a 1/4 cup white wine, a ½ cup of chicken broth, let reduce for two to three minutes then add a 1/4 cup of heavy cream. Let everything reduce until it starts to thicken. Add a ½ tablespoon of butter, let it melt, stir and serve.

Answer 8

with a little cold water add some corn starch ther are directions on the box as to the amount, then after you mix the corn starch & water in the chicken broth boil a few minutes that should be what u are looking for

Answer 9

Dude Mc Cormic makes all kinds of gravy packs. Should be in the baking isle at the store. Do that. That's so sweet you're making your wife dinner!