01 -
Season chicken lightly with salt and pepper.
02 -
Cook chicken in olive oil, 5 minutes per side.
03 -
Remove chicken, set aside.
04 -
Lower heat to medium-low.
05 -
Add butter and chicken base.
06 -
Mix flour and seasonings in bowl.
07 -
Add flour mixture to pan, cook roux 30-60 seconds.
08 -
Slowly add stock and water, whisk until smooth.
09 -
Simmer until thickened.
10 -
Add optional cream.
11 -
Shred chicken, return to gravy.
12 -
Simmer few minutes more, taste and adjust seasoning.