DEEP FRIED CHICKEN BREASTS AND SMOTHERED IN ONION GRAVY
3 tablespoons butter
1 tablespoon grease (I always use old grease) with 4-5 tablespoons all-purpose flour
1 teaspoon minced garlic (or garlic powder)
1/2 teaspoon rough chopped fresh thyme (or thyme in a container if you don’t have fresh)
3 tablespoons Worcestershire sauce
3 cups broth Salt and pepper to taste
1 large onion
1/2 cup fresh mushrooms chopped
Melt butter and grease in a saucepan over medium heat.
Add your flour and stir so that it will form a roux. Continue stirring until your roux becomes dark brown (do not allow it to burn).
It usually takes about 8-10 minutes (give or take)…
Add garlic and thyme and continue to cook, stirring often (about 1 minute and a half).
Add Worcestershire sauce into the pan and cook until nearly evaporated about 1 minute.
Add broth, season with salt and pepper, and any other seasonings you prefer…bring to a boil, add onion, reduce to a simmer, and continue to cook until sauce has reduced and no floury taste remains about 20 minutes.
If you don’t have minced garlic you can use garlic powder.
You don’t need a lot of it! For different gravy just use different broth (beef, chicken etc…) I like mine with a lot of onions
so I usually use 2 large ones and add more flour if you want it thicker and broth/water to thin it out. Season to even it out! It should turn out perfect!