| 1 | tbsp | butter, for the chicken/tofu |
| 1 | tbsp | olive oil |
| 0.75 | unit | onion |
| 1.1 | lb | chicken breast, cut into strips or chunks |
| 0.5 | tsp | poultry seasoning |
| 0.5 | tsp | salt, for the chicken/tofu |
| 0.25 | tsp | black pepper, for the chicken/tofu |
| 3 | tbsp | butter, for the gravy |
| 3 | tbsp | flour |
| 0.8 | cup | chicken broth |
| 0.3 | tsp | thyme |
| 0.5 | tsp | black pepper, for the gravy |
| 0.25 | tsp | salt, for the gravy |
| 2 | tbsp | sour cream |
| 0.4 | lb | tofu |
| 0.4 | cup | vegetable broth |
https://www.familyfoodonthetable.com/quick-chicken-and-gravy/
Heat the butter and olive oil in a large skillet (with a lid) over medium heat. Add onion and sauté for about 5 minutes, until softened.
Meanwhile, season the chicken pieces and tofu with poultry seasoning, salt and pepper on both sides.
Increase the heat to medium high and add the chicken/tofu to the pan. Cook for 4-5 minutes on the first side, until browned. Flip and cook for another 2-3 minutes on the other side, until browned.
Remove the chicken/tofu and onions from the pan and keep warm.
Make the gravy. Reduce the heat to medium low and add the butter to the same skillet.
Once melted, add the flour and whisk to combine. Cook the flour mixture for 1 minute, whisking occasionally, to get the raw flour taste out.
Slowly add the chicken/veg broth to the pan and whisk continuously to combine, until the mixture is smooth and without any lumps. Sprinkle in the thyme, salt and pepper.
Let the gravy cook over medium-low heat for 2-3 minutes, until slightly thickened.
Return the chicken and onions to the pan and stir well to coat all of the chicken in the gravy. Cover the pan with a lid (or a baking sheet if you don’t have one) and cook for 3-4 minutes, until the chicken is cooked through.
Remove the skillet from the heat and stir in the sour cream.
Serve the chicken over mashed potatoes with plenty of gravy. Enjoy!