Wednesday, July 18, 2012

Herbed Fried Chicken with Black Pepper Gravy

There is just something about summer and fried chicken that go together.  I decided to try this updated version of fried chicken using boneless, skinless chicken breasts that were shallow fried in canola oil and then topped with a black pepper gravy.  I am not a huge black pepper fan, but my husband loves it so I knew this would be right up his alley.  This turned out to be a nice change for a fried chicken dinner.  I served the chicken over Pimento-Cheese Grits with a side of glazed carrots.

Herbed Fried Chicken with Black Pepper Gravy
Makes 2 servings

For the chicken:
1/2 cup all-purpose flour
1 teaspoon minced fresh parsley
1 teaspoon minced fresh thyme
1 teaspoon black pepper
1/2 teaspoon kosher salt
1/2 cup buttermilk
2 boneless, skinless chicken breasts

For the pepper gravy:
1 teaspoon minced garlic
3 tablespoons all-purpose flour
1 1/2 teaspoon coarsely ground black pepper
1 cup milk
1 teaspoon minced fresh thyme

For the chicken, combine 1/2 cup flour, parsley,  1 teaspoon thyme, 1 teaspoon pepper and salt in a shallow dish.  Place buttermilk in a second shallow dish.  Dredge chicken in flour mixture, dip in buttermilk, then dredge again in flour mixture.  Chill coated breasts on a rack placed over a baking sheet at least 5 minutes.

Heat 1/4-inch oil in a saute pan over medium-high until shimmering.  Fry chicken until golden on one side, about 6 minutes.  Flip chicken and fry until brown and cooked through, 5-6 minutes more.  Transfer chicken to a plate and tent with foil.  Pour off all but 1 tablespoon oil.

For the pepper gravy, cook garlic in same saute pan over medium-high heat until fragrant, about 1 minute.  Whisk in 3 tablespoons flour and  1 1/2 teaspoon pepper; slowly whisk in milk.  Boil gravy, whisking constantly, until thick, 2-3 minutes.  Stir in 1 teaspoon thyme.

Serve gravy over chicken.

Adapted from Cuisine Tonight for Two

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