Recipe For Meatballs From Sweden
4 boneless, skinless chicken breasts Salt and black pepper to taste 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon dried thyme 2 tablespoons olive oil 1/4 cup all-purpose flour 2 cups chicken broth 1 cup milk
2 tablespoons unsalted butter
Salt, black pepper, garlic powder, onion powder, and dried thyme should be sprinkled on both sides of the chicken breasts.
Put olive oil in a big skillet and heat it over medium-high heat. Put in the chicken breasts that have been seasoned.
Over medium heat, melt the butter in the same pan. Add the flour to the melted butter and keep whisking to make a roux.
Slowly add the milk and chicken broth while whisking to avoid lumps. Whisk the mixture some more until it gets thick and starts to simmer.
Lower the heat, add the cooked chicken back to the pan, and let it cook in the gravy for a few minutes so that the flavors can mix.
Take the pan off the heat when the chicken is fully cooked and the gravy is the right thickness for you.
Put a lot of gravy on top of the chicken breasts before serving.