I have reviewed cooking fundamentals and will continue to review and practice all that was introduced. I am enjoying this very much.

I have an immediate question: I have four medium skinless chicken breasts I would like to pan fry and make enough gravy to be able to save some to Freeze along with the cooked breasts. I am single, and save parts of my cooking for later meals like this by freezing in individual freezer bags. My problem so far is knowing how to make more gravy than would be used for just one meal, I always wind up short.

Can I stretch the amount of gravy that is made by first frying, then releasing the fonds by adding water and stirring and then add corn starch. I'm not sure how much or how to do this. I am only guessing at this point and do not want to ruin what little I have from de-glazing after cooking the chicken breasts. I want to also add a mirepoix by adding minced shallots to the de-glazed fonds.

Can you give me some advice on how I should proceed. I want to keep it very simple for this first try.
Thank You,
Ken

Unfortunately, you can't stretch or extend a sauce if you have very little to no base to extend from. The sucs that are created in the pan will only produce so much flavor. I think it would be helpful for you to review the lesson on How to Make a Pan Sauce to see how to create a sauce from the meat that is cooked in a pan (but it won't be a lot).

Now, you can make a lot of gravy, but you will need to review the lessons on Roux and Short Stock (save the fat from the short stock), as well as the video on Turkey - step 4 & 10. You don't have to make a whole turkey to do this, but with some short stock and the fat, you can make an excellent gravy. It simply takes some time and a few steps to develop great flavor and an awesome end product. Cheers!

So, if I want more gravy, there is a way to provide. I want to learn this and will follow your links. I thank you for your help with this.

Ken