Wednesday, July 22, 2009


My Venture into Chicken and Gravy:

I love fried chicken in its infinite glory but, unless you're one of those mutants who can eat whatever they want and never gain weight, who can eat fried chicken without having to run a marathon the next day? About once a year, I give in and fry some chicken, not because I'm hungry for fried chicken, but because I want the drippings to make homemade chicken gravy. Sometime for my blog, I'll make some old fashion fried chicken and whip up a batch of chicken gravy. It is to die for! But we're not doing that today. Today's recipe is a lighter (but just as tasty) way to have your chicken and gravy. I sauté some chicken tenders and use the drippings to make an easy pan sauce. Is it as good as fried chicken and gravy with all of the fat and calories? No. However, it is a lot healthier, faster, and easier to make. I also have to say it is really, really GOOD. This recipe cooks up fast and is perfect for even a weeknight meal. Serve it with a side salad and some boxed stuffing and you've got a quick, easy, and wholesome dinner. Your kids will be screaming for more. So don't be a chicken! Get in the kitchen and start cooking this recipe today. Enjoy – and happy eating!

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(Printable Version)

2 TBSP oil
1 1/2 lbs of chicken tenderloins
Salt and pepper to taste

Seasoned Flour for Dredging:
1 cup flour
1/2 tsp table salt
1/4 tsp pepper

1 TBSP butter (if needed)
1 TBSP flour
2 1/2 cups milk
2 bouillon cubes or 2 tsp of bouillon
Salt (if needed)
Pepper to taste

Heat a large skillet over medium-high heat with 2 TBSP oil. While the skillet is heating, dry the chicken tenders with some paper towels. Salt and pepper the chicken to taste.

In a medium bowl, prepare the dredging ingredients by combining the flour, salt, and pepper. Dredge half of the chicken in the flour and shake off the excess. You will be sautéing the chicken in two batches and will dredge the other half in a few minutes.

When the oil is hot, add the floured chicken to the skillet. Sauté on the first side for about 2-3 minutes or until nicely browned. Flip and cook another minute or two. Place the cooked chicken on a clean plate and tent while you prepare the rest of the chicken tenders. Dredge and cook the other half of the chicken – adding additional oil to the skillet if needed before sautéing. When the second batch of chicken has been cooked, remove all of the chicken from the skillet. Be sure to keep the chicken tented so it stays warm.

If you do not have at least one TBSP of oil left in the skillet, add 1 tablespoon of butter and allow it to briefly melt. Add 1 tablespoon of flour. Whisking nearly constantly, cook the flour for 2 to 4 minutes. Add the milk, bouillon, and some pepper. Whisk to combine. Whisk often until the gravy comes to a full boil. At this point, the gravy will be very thin but will thicken considerably when the chicken is added. Add all of the cooked chicken and flip the pieces to coat them thoroughly. Simmer (not boil) the chicken uncovered for 3 to 5 minutes or until the gravy reaches your desired level of thickness. You may need to flip the chicken a couple of times while it is simmering to keep it coated in gravy. Taste for seasoning before serving. Serve hot with mashed potatoes or stuffing.

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