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1
Preheat the oven to 350 degrees F. Spray a baking sheet with nonstick cooking spray.
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2
Mix together the flour and 1 teaspoon of the House Seasoning in a small bowl.
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3
Sprinkle the chicken with the remaining 1 teaspoon House Seasoning.
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4
Pour the buttermilk into a shallow dish.
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5
Dredge the chicken in the buttermilk, followed by the flour.
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6
Heat 2 tablespoons of the oil in a heavy nonstick skillet over medium-high heat.
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7
Add half of the chicken breasts to the hot oil and cook until both sides are browned, about 3 minutes per side, and then transfer to the baking sheet.
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8
Repeat with the remaining chicken breasts.
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9
Transfer the baking sheet to the oven and bake until the chicken is cooked through, about 10 minutes.
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10
Whisk together the cornstarch and 1/4 cup chicken broth until dissolved.
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11
Set aside.
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12
To make the gravy , add the remaining 1 tablespoon oil to the same skillet and heat over medium heat.
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13
Add the onions and saute until translucent, about 2 minutes.
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14
Add the remaining chicken broth, scrape the pan drippings with a wooden spoon, raise the heat to medium-high and cook until the mixture begins to bubble, about 2 minutes.
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15
Stir in the dissolved cornstarch to incorporate.
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16
Bring to a simmer and continue to cook until the mixture thickens, 4 to 5 minutes.
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17
Stir in the milk and black pepper and continue cooking over medium-high heat until thickened, 5 minutes longer.
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18
Remove the chicken from the oven and top each piece with 4 teaspoons of the gravy.
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19
Sprinkle with the chopped green onions.
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20
Mix together the salt, garlic powder and pepper.
