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- Stir in 2 tablespoons of flour to make a roux and cook for 1-2 minutes, making sure it doesn’t burn.
- Gradually add the chicken broth while stirring to avoid lumps. Add the heavy cream or milk, thyme, paprika, and cayenne pepper (if using).
- Bring the gravy to a simmer and let it cook for 5-7 minutes, or until it thickens to your desired consistency.
- Smother the Chicken:
- Return the cooked chicken to the skillet, spooning some of the gravy over the top.
- Cover the skillet with a lid and simmer for 10-15 minutes to allow the chicken to absorb the flavors of the gravy.
- Serve:
- Serve the smothered chicken over mashed potatoes, rice, or with a side of your choice. Spoon the rich gravy over the chicken for extra flavor.
Enjoy!
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