16 ounces boneless, skinless chicken breast, sliced into thin (1/2-inch or so) filets
Kosher salt and freshly ground black pepper
1 (15-ounce) can low-sodium chicken broth
1 1/2 to 2 tablespoons all-purpose flour
1/2 tablespoon olive oil
1) Pat chicken dry and season one side liberally with salt and pepper. Pour half can of chicken broth into measuring cup and whisk flour in thoroughly. (There should be no lumps.) Keep other half in the can and set aside.
2) In a large pan, heat oil over high heat. With tongs, carefully place chicken seasoned-side down in pan. Cook until browned, about 3 to 6 minutes. While cooking, season exposed side with salt and pepper. Flip, and cook another 3 to 6 minutes, until second side is browned. Remove to a plate and keep warm. (Tent with tin foil, if you like.)
3) Pour broth in can into hot pan, scraping up browned bits with wooden spoon. Cook on high until broth is reduced by about half.
4) Give the flour/broth mixture one more quick whisk, and pour into broth, stirring constantly. Reduce heat a little, to medium or medium heat. Cook, stirring often, until sauce is thick and gravy-like. This could take anywhere from 5 to 15 minutes, so keep an eye on it.
5) When gravy hits the desired consistency, season with salt and pepper and, if necessary (i.e. lumps), strain into your fancy serving vessel (measuring glass, gravy bowl, etc.). Pour over chicken and/or potatoes and serve.