Chicken Breasts with Chipotle Gravy

Ingredients

• 2 tablespoons butter 
• 0.8 cup chicken broth 
• 0.5 teaspoon chipotle chile powder to taste
• 1 tablespoon flour all-purpose
• 2 tablespoons green onions minced
• 2 servings salt and ground pepper fresh to taste
• 1 tablespoon olive oil 
• 2  chicken breast halves boneless skinless

Equipment

• frying pan
• aluminum foil
• meat tenderizer

Directions

1. Place chicken breast halves between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season with salt and pepper to taste.
2. Heat olive oil in a skillet on high heat until it begins to shimmer, about 1 minute. Reduce heat to medium; cook chicken breasts until browned and no longer pink inside, about 5 minutes per side.
3. Transfer cooked chicken to a warm plate and loosely cover with aluminum foil.
4. Melt butter in the skillet; stir in flour and cook for about 2 minutes. Stir in chicken broth, scraping up any browned bits from the bottom of the pan; cook and stir until gravy begins to simmer and thicken, 1 to 2 minutes.
5. Stir in green onions and chipotle chile powder.
6. Return chicken breasts to the skillet and cook until heated through, 1 to 2 minutes.