Chicken and Gravy (over mashed potatoes)

1.In a small bowl mix together the flour, salt, pepper, onion powder, and garlic powder. Set aside.

2.Season the chicken breasts lightly with kosher salt and pepper. In a large skillet over medium heat add some olive oil and cook the chicken breasts, about 5 minutes per side, until the chicken reaches 165℉ internal temp.

3.Remove the cooked chicken from the pan and set aside.

4.Lower the heat to medium-low, add the butter and chicken base to the pan and stir to help it melt.

5.Sprinkle in the flour-onion powder-garlic powder mixture and stir it well so that it forms a roux. Let it cook, while stirring for 30 seconds to 1 minute.

6.Slowly pour in the chicken stock and scrape up all the bits from the bottom of the pan. Add the water and whisk it well so there are no lumps. Let it simmer until it is thickened to desired consistency.

7.Pour in heavy cream.

8.Chop the chicken and then add back to the gravy along with any collected juices. Let it simmer together for a few minutes.

9.Taste the gravy and see if you need additional seasoning.

10.Serve over mashed potatoes, egg noodles or rice.Excellent with baked carrots and green beans on the side.