Biscuits and Gravy!

Ingredients:
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
4 Tbsp margarine
2 cups yellow onions, chopped (2 onions)
3/4 cup all-purpose flour or enough to thicken up the sauce, you do not want it to be runny.
1/4 cup heavy cream
1/2 lb chicken breast cut into small cubes
2 cloves minced garlic
Pillsbury Flaky Biscuits
Italian Seasoning

For the Side:
Sliced carrot
Fresh broccoli

Step 1:
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a cast iron pan, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Remove some stock from the pot and add the flour, mix well, make sure this mixture is not thick but is thin like the stock so add more stock if needed. Add the flour as you are stirring in small amounts to make sure it does not clump. Make sure to mix the flour so that it dissolves all the way in the stock you pulled off to the side. Add the stock and flour mixture to the rest of the stock. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and 1/4 cup heavy cream, mix well.

Step 2:
Saute chicken in some smart balance (do not use a ton, a small amount is all that is needed) add black pepper, garlic, and Italian seasoning to taste. Cook chicken all the way but keep covered to make sure it does not try out. Remove and place in the sauce you made above with any seasonings scrapped from the bottom of the pan. Bake your biscuits.

Step 3:
While casserole is baking saute the broccoli and carrot in the same pan you used for the chicken. I recommend using cast iron because it cooks so much better than the aluminum or steel pans in my opinion. Cook veggies until done, they should still have a slight crunch to them. Plate up with your biscuits and poor the gravy all over the biscuits or wherever you want it!

Note that with the sauce recipe you may have to add a bit more flour to thicken it up. We like our gravy to be on the thick side so its up to you.

We hope you enjoy it as much as we did.