Ingredients

• 2 large chicken breasts
• Salt & pepper, to taste
• 1/2 cup flour
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1/2 tablespoon paprika
• 1/2 teaspoon cayenne pepper (see notes)
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 medium-to-large onion, sliced
• 1 cup chicken broth
• 1 teaspoon Worcestershire sauce
• 1/4 cup heavy/whipping cream

Instructions

1. Slice each chicken breast in half lengthwise to create four thin cutlets. Season both sides with salt and pepper.
2. In a bowl, combine the flour, garlic powder, onion powder, paprika, and cayenne pepper. Mix well. Remove 2 tablespoons of this seasoned flour and set it aside in a small bowl for later use in thickening the gravy.
3. Heat the olive oil in a skillet over medium-high heat.
4. While the skillet warms, spread the remaining seasoned flour onto a plate. Dredge each piece of chicken in the flour, coating evenly. Any leftover flour can be discarded.
5. Place the chicken into the hot skillet and cook for about 5 minutes per side, until lightly golden but not fully cooked through. Transfer the chicken to a plate.
6. Lower the heat to medium-low and add the butter to the skillet. Once melted, add the sliced onions. Cook for 15–20 minutes, stirring every couple of minutes, until the onions are soft and golden. If they begin browning too quickly, reduce the heat.
7. Sprinkle the reserved 2 tablespoons of seasoned flour into the pan. Stir constantly and cook for about 1 minute.
8. Pour in the chicken broth and Worcestershire sauce, stirring to dissolve the flour and scraping up any browned bits from the bottom of the pan. Stir in the cream.
9. Return the chicken to the skillet. Cook for another 5–7 minutes, or until the chicken reaches an internal temperature of 165°F and the gravy has thickened slightly. Increase the heat if needed to bring everything back to a gentle simmer.
10. Taste and adjust seasoning with additional salt and pepper if necessary. Serve right away.

• Chicken thighs can be used instead of chicken breasts; allow extra cooking time to ensure they are tender and fully cooked.
• This recipe has noticeable heat. Reduce the cayenne pepper if you prefer a milder flavor.
• Some of the flour mixture is discarded; 1/4 cup flour was used when calculating nutrition values.
• This recipe is also featured in the Salt & Lavender: Everyday Essentials hardcover cookbook.