We showed up home late the other night. And hungry. I needed something I could throw together in a hurry that wouldn't take much thought. I came up with this creamy chicken gravy. I did a non-dairy version a while back; this is the full dairy and flour version. It turned out very satisfying. We served it over bread, but you could use rice or mashed potatoes or waffles.
2 T. oil
1/2 c. sweet onion, sliced thin
1 lb boneless skinless chicken breasts
1/4 c. flour
1/2 t. dried marjoram or basil
1 t. salt
1/2 t. black pepper
3 c. milk
Heat oil in a medium frying pan over medium-high heat. Add the onions. Cook and stir for 2-3 minutes until the onions are soft. Remove from the pan and set aside. Add the chicken breasts. Reduce heat to medium. Cook until the chicken is mostly done, anywhere from 10-20 minutes depending on how big the chicken pieces are and if they are frozen or not. Remove the chicken and cut up into bite-size pieces. Add chicken and onions back to the pan. Add flour and spices. Stir around until the chicken is coated.
Turn heat to low. Add 1 c. of the milk. Stir around until the flour is mostly mixed into the liquid, the better you mix them, the fewer lumps you'll have. Add the rest of the milk. Cook and stir until it comes to a boil.
Serve over toast or rice or mashed potatoes or ...