Chicken, Mashed Potatoes and Gravy

by Ginny Ridelson
(Fairfield, California)

I made this last night. It was so good and simple I had to add this.

The mashed potatoes is a given. I add milk, salt and pepper and butter. The butter is overlooked many times and to me is one of the most important ingredients. The difference in taste is very noticeable.

I like to bake my chicken. I put oil on a pan and lay the chicken breasts on the pan. I spray margarine on the top just for a little extra taste and then sprinkle on italian seasonings.

The gravy is my favorite part of this recipe. I put 1 can of chicken broth in a pan and add 4 - 5 tablespoons of flour. I also add about 1/4 teaspoon of salt and pepper and about the same amount of onion powder.

I've found you get a smoother gravy when you stir in the flour real well until it is smooth. Less flour clumps. I slowly bring the mixture to a boil and then lower the heat. I keep stirring until it reaches the thickness I like.

A simple an quick technique I use is to mix in a little bit of a beef powder near the end to give the gravy a darker color.

Pretty simple recipe, huh? My whole family loves it.