Slice chicken so it's thin, the chicken breast I used was 1 lb, it was large and thick. I cut it horizontally to make it thinner, so it would cook quickly.

Prepare the stuffing according to package directions, I typically use half the butter called for this recipe as this dish will have gravy on it for serving.

Heat a skillet until it's hot, then add a tablespoon of oil.

Then place the chicken breasts into the pan and brown quickly on each side.

Then put the stuffing on top of the chicken, it's ok it some is just in the pan, it will get crispy on the bottom and that all good!

Cover the pan with a lid.

After 5 minutes test the chicken temperature with a meat thermometer, the chicken if fully cooked when it reaches an internal temperature of 165°. Mine took about 10 minutes. If your chicken is smaller or thinner it may take a shorter cooking time, or longer if it's thicker, or your cooking more than 1 lb of chicken.

While the chicken is cooking prepare gravy in another pan by placing the butter and flour in a hot skillet and whisking in the chicken broth slowly creating the gravy, stir and cook until it's silky smooth and simmering.

Pour gravy over chicken and stuffing just as your about to serve or serve it on the side. Add a vegetable and you'll have a complete meal.

This is one of those times that having a can of cranberry sauce in the pantry will come in handy.

Everyone will think it Thanksgiving!