After reading other readers' suggestions, I use fresh white onions and garlic and chicken broth. I first coat the pan with olive oil and saute the onions and garlic just a a minute or so. Then I add the chicken breast that has been seasoned with seasoning salt on both sides to the pan with the butter on top of breast. Once both sides are browned nicely, I add a can of chicken broth, cover the pan, and let it simmer until the sauce gets to the desired gravey thickness. This chicken is so juicy and the gravy is so good that there are hardly ever any leftovers. This dish has become a staple for us. I love to serve this with brown rice and asparagus.
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After reading other readers' suggestions, I use fresh white onions and garlic and chicken...