Simple Chicken and Gravy

 

Simple Chicken and Gravy
Simple Chicken and Gravy

Simple Chicken and Gravy

 

2 tbsp olive oil

½ onion, chopped

1 clove garlic, minced (1 tsp)

2 tbsp flour

1 cup chicken stock

½ cup sour cream (4 oz)

1 cup cooked chicken, cubed or shredded (12 oz)

 

Heat oil in a saute pan over medium heat. Add onion and saute until translucent (5-7 minutes). Add garlic and saute until fragrant (1-2 minutes).

Add flour, whisking constantly, and cook until bubbly. Add stock slowly, whisking constantly. Allow to simmer until gravy thickens (1-2 minutes).

Add sour cream and chicken. Stir just until warmed through. Do not allow it to come to a boil.

Serve over rice, potatoes or noodles, if desired. Leftovers can be refrigerated for up to 5 days.

 

3 servings, 300 calories per serving (excluding rice, potatoes or noodles)

Hack: Frozen chopped onions would work well in this recipe.

 

 

Cranberry Pecan Chicken Salad

 

Cranberry Pecan Chicken Salad
Cranberry Pecan Chicken Salad

Cranberry Pecan Chicken Salad

 

1 cup chicken, cooked and shredded (1 small breast)

1 tbsp red onion, chopped

2 tbsp dried cranberries, chopped (10-12 dried cranberries)

2 tbsp pecans, chopped (5 -6 pecan halves)

3 tbsp mayonnaise

1 tsp lemon juice

½ tsp dijon mustard

Dash salt and pepper

 

In a small mixing bowl, combine chicken, onion, cranberries and pecans.

In a separate bowl, whisk mayonnaise, lemon juice, mustard, salt and pepper.  Pour over the chicken mixture and stir to combine.

Allow to chill for an hour to combine flavors.

Store leftovers, tightly covered, in the refrigerator for up to 5 days.

 

2 servings, 265 calories per serving