Best 6 Butter Baked Chicken Gravy Recipes

HOMEMADE CHICKEN GRAVY

Steps:

• Melt butter in a saucepan over medium-low heat. Whisk in flour until fragrant, 10 to 12 minutes.
• Gradually whisk in cold stock. Reduce heat to low. Bring gravy to a simmer, and cook and stir until thick enough to coat the back of a spoon, 10 to 15 minutes. Stir in heavy cream, and season with salt, white pepper, and cayenne pepper.

BUTTER BAKED CHICKEN AND GRAVY

Steps:

• 1. Preheat oven to 350 degrees. pour melted butter into a 13x9-inch baking dish.
• 2. In a shallow dish, mix four, salt and pepper. In another dish, pour 1/2 cup of the milk.
• 3. Coat chicken pieces in milk and then dredge in flour mixture. Place in baking dish, skin side up. bake for 35 minutes, uncovered. Remove from oven and turn chicken.
• 4. In a bowl, combine remaining milk, soup and water. Pour over chicken. Bake another 35 minutes.
• 5. Remove chicken from dish, whisk gravy until smooth. Serve chicken and gravy with hot rice and asparagus.

BUTTER BAKED CHICKEN & GRAVY

Steps:

• Dip chicken breast in evaporated milk. Roll chicken mixture in flour, salt and pepper. Melt butter in large shallow baking dish. Place floured chicken in baking dish.
• Bake uncovered at 425°F for 30 minutes.
• Turn chicken over and pour mixture of soup, milk & water over chicken. Bake for another 30 to 45 minutes longer.

BUTTER CHICKEN GRAVY

Steps:

• In a large zip top bag, combine the yogurt, ground almonds, spices, ginger, garlic,8 oz tomato sauce, salt and ground chicken. Mix and massage the bag to combine the ingredients thoroughly, press out as much excess air as possible and seal the bag. Refrigerate 2-4 hours.
• Melt the butter and oil in a large skillet. Saute the onions over medium heat until soft and translucent, about 3 minutes. Add the chicken mixture, raisins, and remaining 8 oz tomato sauce. Bring to a boil over medium-high heat, then reduce to a simmer for about 10 minutes, or until chicken is cooked through. Pour in the half-and-half and stir well. Bring to a boil, then immediately turn off heat. Serve over rice.

CHICKEN GRAVY

Steps:

• Pour drippings and loosened browned bits into a 2-cup measuring cup. Skim fat, reserving 4 tablespoons (if less than 4 tablespoons fat, add enough melted butter to the fat to total 4 tablespoons). Add enough broth to the drippings to measure 2 cups. , In a small saucepan, combine flour and reserved fat until smooth. Gradually stir in the drippings mixture. Stir in the thyme, sage, salt and pepper. Bring to a boil; cook and stir until thickened, about 2 minutes.

BUTTERED BAKED CHICKEN AND GRAVY

Steps:

• Dip chicken in canned milk, then roll in flour, salt and pepper mix.
• Melt butter in shallow baking dish.
• Put floured chicken in pan, skin side down.
• Bake uncovered in hot oven, 400 degrees for 30 minutes.
• Turn chicken over, pour mixture of soup, water and milk over and around chicken. Bake 30 minutes longer or until tender.