Sauteed Chicken and Onion Gravy

2 pieces fresh chicken or 1 cup cooked chicken meat
1/2 onion sliced
2 tablespoons flour
salt and pepper
1 tsp chicken bullion
2 tablespoons oil or butter

If the chicken is fresh, brown it in the oil, with the onions. before adding 1/2 c water. If it is frozen put it in the pan with the 1/2 c water. Cover the pan and simmer 15 min or so til the chicken is done (or thawed), the liquid will mostly evaporate out. When all the liquid is evaporated, add oil to make 2 tablespoons or to cover the bottom of the pan. Raise the heat to med-hi and add the onions and brown them in the oil with the chicken. Add the flour and toss it around in the oil until it is light brown. At this point you will have little brown bits sticking to the bottom of the pan. Quickly stir in 1 cup of water, scraping the bottom of the pan to loosen the brown bits. There will be a dramatic sizzle and steam when the water is added to the hot oil.Add the chicken bullion and stir quickly as it thickens. You can add more water or milk to thin it to the desired consistency. This is tasty with mashed potatos or rice.