Chicken Breasts with Onion Gravy

"This delicious chicken recipe includes a simple exercise in pan gravy perfection. If I only had one day to teach someone how to cook, you better believe this archetypal sauce recipe would be one of the first things I'd demonstrate." — Chef John 

Ingredients

 Original recipe makes 2 servings

• 2 skinless, boneless chicken breast halve
• salt and fresh ground pepper to taste 
• 1 tablespoon olive oil
• 2 tablespoons butter

• 1 tablespoon all-purpose flour
• 3/4 cup chicken broth
• 2 tablespoons minced green onions
• 1/2 teaspoon chipotle chile powder, or more to taste

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. Transfer cooked chicken to a warm plate and loosely cover with aluminum foil.
3. 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.
4. Stir in green onions and chipotle chile powder.
5. Return chicken breasts to the skillet and cook until heated through, 1 to 2 minutes.

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