Gravy-Smothered Roast Chicken

Ingredients:
– 1/4 cup heavy cream
– 2 tablespoons butter
– 2 tablespoons olive oil
– 1 teaspoon Worcestershire sauce
– 1/2 tablespoon paprika
– 1 medium onion, thinly sliced
– 2 large chicken breasts (or thighs for a juicier option)
– 1/2 cup all-purpose flour
– 1/2 teaspoon cayenne pepper (optional for a bit of heat)
– Salt and pepper, to taste
– 1 cup chicken broth
– 1 tablespoon onion powder
– 1 tablespoon garlic powder

Instructions:

1. Prep the Chicken: Cut the chicken breasts in half lengthwise, creating 4 thinner cutlets. Season generously with salt and pepper on both sides.

2. Season the Flour: In a separate bowl, mix the flour with garlic powder, onion powder, paprika, and cayenne pepper. Stir it up until it’s fully combined. Set aside 2 tablespoons of this mixture for later to thicken the gravy.

3. Cook the Chicken: Heat olive oil in a skillet over medium-high heat. While the pan heats up, dredge each piece of chicken in the seasoned flour, coating both sides. Once the skillet is hot, add the chicken pieces and cook for about 5 minutes per side, until golden but not entirely cooked through. Remove the chicken and set it aside on a plate.

4. Caramelize the Onions: Reduce the heat to medium-low and add butter to the skillet. Once it melts, add the sliced onions. Stir occasionally and cook for 15-20 minutes, or until the onions soften and turn golden. Be sure to keep an eye on them to avoid burning—adjust the heat if necessary.

5. Create the Gravy: Sprinkle the 2 tablespoons of reserved seasoned flour over the onions, stirring it in for about a minute. Pour in the chicken broth and Worcestershire sauce, stirring to combine and scraping up any browned bits from the bottom of the pan. Let it cook for a few minutes until it thickens, then stir in the heavy cream to make the gravy smooth and creamy.

6. Finish the Chicken: Return the chicken to the pan, ensuring it’s well-coated in the gravy. Let everything simmer for another 5-7 minutes, or until the chicken is fully cooked through (165°F). Season with extra salt and pepper if needed, then serve immediately with the delicious gravy.