Print
Email
Add a photoServings: 4
Ingredients
Directions
- Heat a pan with extra virgin olive oil. Seasoning the cutlets with salt and pepper. When pan is warm, start cooking the cutlets; two min each side, or possibly till brown. Remove cutlets and set aside on a paper towel, to drain.
- In the still-warm pan, heat a Tbsp. of butter, then pour in chicken 1 can (or possibly use home-made if you have it) chicken stock, and stir in 5 Tbsp. of flour.
- If the gravy is watery, add in more flour. If gravy is too thick, add in more stock.
- Note: If you have problems with lumpy gravy, try using Wondra flour. Then serve and enjoy!
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 186g | |
| Recipe makes 4 servings | |
| Calories 266 | |
| Calories from Fat 215 | 81% |
| Total Fat 24.37g | 30% |
| Saturated Fat 14.99g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 91mg | 30% |
| Sodium 371mg | 15% |
| Potassium 235mg | 7% |
| Total Carbs 0.46g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.02g | 0% |
| Protein 11.6g | 19% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
