📝 Instructions
= Recipe
1. Cut 1 lb chicken breasts in half lengthwise to make them thinner. Season the chicken with some salt, pepper, and garlic powder.
2. In a skillet over medium-high heat, melt 3 tbsp butter. Once the butter has melted, add 3 tbsp all-purpose flour and stir continuously until well combined. Let cook for a few minutes while still stirring.
3. Add 2 cups chicken broth and stir well. Season with 0.5 tsp salt, 0.5 tsp pepper, 0.5 tsp dried oregano, 0.5 tsp dried thyme, 1 tsp paprika, 1 tsp onion powder, and 1 tsp garlic powder. Stir well and when it starts bubbling, add the chicken to the skillet.
4. Make sure the chicken is covered in the gravy, cover with a lid, and turn the heat down to medium-low. Let cook 12-15 minutes or until the chicken reaches an internal temperature of 165°F. Shred the chicken and serve over mashed potatoes.
