Chicken breast can be boring but it’s a staple. Here goes another way to make it.
Stored it overnight
The next day, I just browned it with some EVOO. In batches, remove once browned (hard to get a crust without a lot of oil or breeding) even if not fully cooked yet.
Once all cooked, make a sauce, either with a packet of gravy mix or make a rue and add flour. For 4 people is use a 2/2/2 ratio. Two tbsp fat to 2 tbsp flour, whisk to remove the lumps and add 2 cups of stock.
Add the chicken back in and simmer to finish cooking the chicken. You may want to cover it. I added a bit of spinach that was wilting away in my fridge.