It’s that time again! Will & Grace is coming out with a revival this fall and in preparation, of course we need to do some binge watching and theme eating. Over the past week I watched Will & Grace Season 1 and am here with a skosh more gravy in case your chicken is a little dry.
Will & Grace is a more difficult show to binge because… GASP! It is not on streaming. Whaaaaaat?! I searched and searched and searched to no avail. Actually it is on the internet, but not in a legal format. Luckily for me, my bestie Elyse still has the entire series on DVD so we are able to binge in preparation for the new season.
Will & Grace first aired in 1998… when I was still in high school. I think I watched the first few seasons as reruns on the family television, just whenever they happened to be on and I happened to be in front of the tv. Then by the time I was living on my own I was watching it habitually and in real time.
In rewatching the first season I was surprised to see many of my favorite scenes. Like the one that inspired this recipe. Will makes a chicken and gravy dinner and Jack, while choking, asks for “a skosh more gravy. It’s a little dry.”
More favorites from this season:
Will and Grace mind melding while playing Pyramid. THINGS THAT YOU LEAN ON!
“Grace? Oh! Now she’s gone. She’s gone, and I’m sitting here talking to myself like a crazy person. Oh, my god, listen to me. I’m still doing it!”
While shaking a bottle of pills, “Clang clang clang went the trolley. Ding ding ding went the bell.”
Karen and Jack meeting for the first time:
Jack: C’mon let’s touch stomachs!
Karen: Oh, my Lord, you are a complete freak!
(They touch stomachs)
Uhhhh so my bestie and I do this! I don’t know how that makes you feel about me, but there it is. We touch stomachs when we’re being silly just like Karen and Jack. I even convinced her to touch stomachs when we were both pregnant at the same time. I can’t remember if I got photo evidence or not. I’ll have to check.
“Ugh I hate Uncle Sam. I’m so over older men.”
- 2 boneless skinless chicken breast halves
- neutral oil, such as safflower or grapeseed
- 70 grams (1/2 cup) all purpose flour
- 226 grams (8 ounces) sliced mushrooms
- 1 cup red wine
- 1 cup low sodium chicken stock
- 1 tablespoon unsalted butter
- kosher or sea salt
- freshly ground black pepper
- 1. Use the bottom of a clean skillet or a meat mallet to pound the chicken breasts to an even thickness, if necessary. Heat a medium skillet over medium heat, and add a thin layer of oil.
- 2. Place the flour on a shallow plate and season with salt and pepper. Dredge each piece of chicken in the flour and then transfer to the hot oil.
- 3. Cook the chicken until it is golden brown on each side and cooked through, about 4 minutes per side, depending on the thickness of your chicken. Remove to a plate and tent with foil, or keep warm in the oven on low heat.
- 4. Add the mushrooms to the pan, season with salt and pepper, and cook until soft, about 5 minutes.
- 5. Deglaze the pan with the red wine and chicken stock. Use a spatula to scrape the browned bits off the bottom of the pan. Increase the heat to high, and cook the wine mixture until reduced by half, about 10 minutes. Season with salt and pepper. Whisk in the butter to form a thick and shiny sauce. Add the chicken back to the pan, coat with the sauce, and serve.