Chicken steak with gravy is simply out of this world. Most recipes are a made with pork or beef, and it is sometimes called country fired steak. I could never figure this out in terms of why it is call chicken steak. In light of this, I decided to do it with real boneless, skinless chicken breasts, and it turned out simply great. Combined with the delicious gravy, your dinner guests and family will love it.
In this recipe, we do not remove the tenderloins as they add more flavor and make the breast bigger, but you can do so if you wish. Be sure not to pound them out too much, or they will fry too fast and burn.
I like mushrooms in the gravy, but this is totally optional. You can add the spices of your choice as well. You can also serve the dish up with some mashed potatoes or rice.
Give them a try and let us know what you think. I’m sure you will enjoy them.
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- 2 boneless, skinless chicken breasts, butterflied and pounded out
- salt and pepper to taste
- 1/2 cup of all purpose flour
- 2 beaten eggs
- oil for frying
- For the Gravy:
- 3 tbsp of butter
- 6 sliced mushrooms (optional)
- 3 tbsp of all purpose flour
- 1 1/2 cups of chicken stock
- Season the chicken breasts with salt and pepper.
- Add the flour to a container and dredge the chicken in it until it is completely covered.
- Then, dredge the breasts into the egg mixture and back into the flour mixture once again. Set the chicken aside on a plate.
- Heat the oil to about 350 degrees F or 177 C. Place the chicken in and fry it until it is crispy and golden brown. This should take about 3 1/2 minutes on each side. Set them aside on a wire rack.
- Discard the oil from the pan.
- Add in and bit of fresh oil butter, and the mushrooms. Allow to cook until the mushrooms change color and the water is released.
- Place the flour in and stir until the mushrooms are completely coated. If you are not using mushrooms, just add in the flour and stir until the whiteness disappears.
- Pour in half the chicken stock and whisk until smooth and creamy. Add in the remaining half of the stock and whisk until it thickens.
- Plate the chicken, pour the gravy over, and server.
- Enjoy your chicken fried steak in 30 minutes.
