4 chicken breast halves ½ tsp. salt ½ tsp. black pepper ¼ tsp. paprika ¼ cup all-purpose flour (for dredging) 2 Tbsps. olive oil 1 Tbsps. butter 1 small yellow onion, minced 2 Tbsps. finely minced garlic 1⅔ cups chicken broth or stock ½ cup pepper gravy mix, more or less as needed Add flour, salt, pepper and paprika to shallow dish and toss well to combine. Add chicken to flour dish, one at a time, turning to coat lightly in flour. Heat olive oil in heavy skillet over medium high heat until hot. Add butter, then add flour-dredged chicken to skillet, being careful not to overcrowd pan. If desired season chicken again. I added just a bit more paprika to each breast. If your pan is less than 12 inches across, you may need to brown chicken in batches. Cook chicken for approximately 4-5 minutes per side, until cooked and golden brown and no longer pink in middle. If your breasts are thick, they will require longer times. Remove to plate and set aside. Add onion to pan and cook 2-3 minutes or until soft and fragrant. Add garlic and cook another 30 seconds or so. Carefully pour in chicken broth or stock, scraping the bottom of the pan to loosen any browned bits. Bring to a boil. Mix gravy mix with ½ cup cold water. Add to skillet slowly and while whisking to prevent lumping. Taste and adjust flavor as needed. Milk or heavy cream can be added to make it creamier. Allow to thicken, about 3-5 minutes. If it needs to be thicker, add more gravy mix or flour. Serve over chicken breast.