It’s been a busy week, one where quick and easy is the only hope of cooking dinner instead of doing takeout. A bag of frozen chicken tenderloins pulled from the freezer, steamed rice and whatever veggie might be on hand and dinner’s ready in about 30 minutes.
- Chicken tenderloins
- Marjoram and Thyme tonight, because I’m out of Sage.
- Chicken Broth
Melt enough butter to generously cover the bottom of a large saute pan. Heat until it’s just barely turning brown.
Add the chicken and season with salt, pepper and herbs.
Once the chicken is starting to brown, turn it over.
Cook just another minute or two, stirring a bit.
Sprinkle with enough flour to coat the chicken well.
Stir until chicken is well coated, butter is absorbed and flour just starts to cook.
Add 3 cups of chicken broth. In this photo, I’m adding water…
And then stirring in Better Than Bouilion paste. It’s easier than mixing it first.
Simmer over low heat until the chicken is completely done and the gravy is thickened.
Serve over rice or mashed potatoes.