Smothered Chicken Tenders And Pan Gravy
Recipes Chicken Main Dish Quick and Easy
Description
Serve these lightly breaded and seasoned chicken tenders and gravy with your favorite sides. It's quick, easy and delicious.
Ingredients
2 lb. chicken tenders
1 c. all-purpose flour
1 t. rotisserie chicken seasoning or poultry seasoning
1/2 t. dry tarragon or 1 t. fresh tarragon
1/2 t. seasoned salt
1/2 t. garlic powder
1/2 t. onion powder
1/2 t. dry Italian seasoning
olive oil
1 T. butter
8 oz. sliced mushrooms, optional
1 medium onion, sliced into wedges
2 c. milk or half & half
Directions
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Rinse chicken tenders and pat dry.
Sift together flour, chicken seasoning, tarragon, seasoned salt, garlic powder, onion powder and dry Italian seasoning. Set aside ¼ cup.
Dredge chicken in the remaining seasoned flour.
Heat several drizzles of olive oil in a large skillet over medium-high heat. Cook tenders 2 minutes per side or until juices run clear. Remove to a platter; keep warm.
Add a few drizzles of olive oil and the butter to the pan; cook mushrooms and onions for 5-7 minutes until softened and browned. Scrape any brown bits from the bottom of the pan. Season with salt and pepper, to taste.
Sprinkle the remaining ¼ of flour over the cooked mushrooms and onions, stir until all liquid is absorbed; whisk in the the milk; bring to a simmer, stirring constantly; cook until thickened. Lower the heat; allow to bubble gently for 5 minutes.
Pour over the chicken pieces. Serve.
4 servings.