Chicken and Gravy With Biscuit Topping
"This is a wonderful Southern brunch. Great served in the summer months with chilled fresh fruit and autumn and winter with jellies an preserves with an extra pan of hot biscuits!"
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 8 boneless skinless chicken breasts (2 to 2 1/2 lb)
- 1 teaspoon coarse salt
- 1 cup flour
- 3 tablespoons vegetable oil
- 2 slices smoked bacon, cut into 1/4 " pieces
- 1 cup milk
- 1 1⁄2 cups unsalted chicken stock or 1 1/2 cups water
- 1⁄2 teaspoon black pepper
- salt
- 1 (16 1/3 ounce) package buttermilk biscuits or 10 bisquick drop biscuits
- 1⁄4 cup cold water
- 1 egg, lightly beaten with the water
- frozen mixed vegetables (optional)
directions
- Season chicken with the tsp of salt.
- Dust lightly with half the flour.
- Brush off the excess.
- Heat the oil in a deep, wide heavy bottomed skillet and sauté the bacon just until the pieces begin to blanch on the edges.
- Remove them and brown the chicken slowly and well on all sides until done.
- Remove the pieces.
- Discard all but 2 Tbs of the fat.
- With 3 Tbs of the flour, make a roux.
- Add the milk and stock and deglaze the pan.
- Add the pepper and simmer for 5-7 minutes.
- Salt to taste.
- The gravy should not be thicker than heavy cream.
- Add more milk if necessary.
- Preheat the oven to 400°F.
- Place the chicken and bacon in a deep oven to table dish and cover with the gravy, this is when you would add the frozen veggies if you want them and cover them with the gravy Dip one side of each biscuit in the egg wash and cover the surface of the dish completely with the biscuits.
- Bake for about 15 minutes or until the biscuits are golden brown.
- Serve very hot.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This is really wonderful! I made as directed with a couple of changes due to what was on hand. I had a piece of slab smoked bacon and sliced 1/2" thick and broiled it in the oven then sliced it to put with the chicken. I only had chicken thighs...so I skinned and de-boned them and continued with the recipe. I made my sister's southern buttermilk biscuits to put on top. I did find it a wee bit bland, but that might just be me. Thank you for sharing this recipe that I will make again.
RECIPE SUBMITTED BY
TishT
Las Vegas, Nevada
I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes:
? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again.
? 4 stars - This recipe was good but I would change something in it next time.
? 3 stars - This is a recipe I would not make again but it was OK
? 2 stars - This recipe I would not make again and we didn't like it at all
? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again
