Roast chicken breast with gravy

This was a quick improvised dinner, the fridge was bare and I didn’t feel like going to the shops.  I had some chicken breast in the freezer which I defrosted and could roast chicken breast in the oven.  Potatoes in the pantry (which I always keep in good supply) however, had very little fresh vegetables, so I resorted to using up the last of the cauliflower and carrot and found some peas and corn in the freezer. Then I fancied it up with a simple gravy using the juices from the chicken, some chicken stock (which I usually keep in stock in the pantry).

Katrina

Roast chicken breast with gravy

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Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: Australian

Ingredients Method

Ingredients

  

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• ▢ 1-2 tbsp Oil
• ▢ 4 Chicken Breast pieces
• ▢ Salt and Pepper
• ▢ 1 cup water
• ▢ 1/2 tsp Chicken stock powder
• ▢ 1-2 tsp Plain Flour depending how thick you like your gravy
• ▢ Salt and pepper for seasoning

Method

 

1. ▢
   Drizzle a little oil in the bottom of a roast pan
2. ▢
   Place chicken pieces in pan, season with salt and pepper, then pour over remaining oil
3. ▢
   Cook in a 180C oven for 25-30 minutes or until cooked through
4. ▢
   Remove chicken pieces from pan

Gravy

1. ▢
   Place pan on medium heat on stove top and scrap to loosen all remains
2. ▢
   Add water and stock powder bring to gentle boil
3. ▢
   Add flour continually stirring until mixture has thickened
4. ▢
   Serve immediately

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