Smothered Chicken Tenders And Pan Gravy
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.