Garlic & Herb Pan-Fried Chicken with Gravy - Savory Meal #4

Remember those Sunday afternoon dinners when growing up?  Ours was fried chicken, mashed potatoes, corn, and biscuits.  Well, this meal brought back those memories.  I'm not a gravy maker but this made it easy!  Very delicious meal.  No substitutions made this time.  Except I used our Avocado Oil instead of the vegetable oil.  I would recommend adding the black pepper.  I didn't have any on hand and it was missed.

Ingredients:

3/4 cup all purpose flour
1 pkt Roasted Garlic & herb Cheese Ball mix, divided
4 (5-6 oz) boneless, skinless chicken breasts, pounded thin
6 Tbsp vegetable oil
14.5 oz can reduced sodium chicken broth
1 c 2% milk
cracked black pepper (optional)

Instructions:  

Place flour and 1 1/2 tsp Roasted Garlic & Herb Cheese Ball mix in a gallon resealable bag.  Add chicken, one piece at a time, into bag and shake to coat.  Remove and set aside; repeat with remaining chicken.  Set flour mixture aside.  Heat oil in a large skillet over medium-high heat.  Add chicken and cook 3-4 minutes or until golden brown.  Turn chicken over and continue cooking 3-4 minutes or until golden brown and internal temperature reaches 165 degrees.  Meanwhile, combine

chicken broth, milk, and remaining Roasted Garlic & Herb Cheese Ball mix; set aside.  Remove chicken from skillet and keep warm.  Whisk 5 Tbsp reserved flour mixture into skillet; cook 1 minute.  Whisk in milk mixture and bring to a boil, whisking constantly; boil 1 minute.  Remove from heat and stir in black pepper, if desired.  Serve gravy over chicken.  Makes 4 servings

Tip:  To pound chicken thin, place 1 breast at a time in a gallon resealable storage bag.  Using a meat mallet, rolling pin or back of a skillet, pound chicken to 1/4 inch thick.