Ingredients:

4 boneless pork chops (substitute with 4 boneless chicken breasts)
1 cup all-purpose flour
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 large onion, sliced
2 cloves garlic, minced
2 cups chicken broth
1 cup milk
2 tbsp cornstarch mixed with 2 tbsp water (for thickening)
Fresh parsley, chopped (optional for garnish)

Instructions:

In a shallow dish, mix flour, paprika, garlic powder, onion powder, salt, and pepper.
Dredge chicken breasts in the flour mixture, shaking off any excess.
Heat olive oil in a large skillet over medium heat. Cook chicken breasts until golden brown on both sides. Remove and set aside.
In the same skillet, add sliced onions and cook until softened. Add minced garlic and cook for another minute.
Stir in chicken broth and milk, scraping up any browned bits from the bottom of the skillet.
Return chicken breasts to the skillet. Bring to a simmer, cover, and cook for 25-30 minutes.
Remove chicken breasts and keep warm. Stir in the cornstarch mixture to the skillet, cooking until the gravy has thickened.
Pour gravy over the chicken breasts. Garnish with chopped parsley if desired.
Notes:
Substitute pork chops with chicken breasts for a pork-free version.
Adjust seasoning to taste.
Prep Time: 15 mins | Cooking Time: 35 mins | Total Time: 50 mins | Kcal: 450 | Servings: 4