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
- Butter
- Flour
- Salt/Pepper
- 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.
{ 24 comments… read them below or add one }
great recipes!! And I love the pictures..awesome visual aids! I have told all my mommy friends about this blog!!
And I also said a little about your blog in my last post…see Kreativ Award post!
Just tried it. Yummy !! Served over rice with steamed broccoli
I just figured out what we’re having for dinner tonight. Thanks for the inspiration!
I go to college in switzerland, and this was perfect for a chilly night in my tiny dorm kitchen
thanks a bunch for the wonderful recipe
This was amazing, thank you! These went very well with it btw:
http://www.bukisa.com/articles/401739_perfect-roast-potatoes-every-time
A great simple recipe. Gorgeous pictures.
This would go well with rice and veggies, thanks for the share.
That looks like a perfect quick weeknight dinner. Love it! One question – what kind of lighting were you using for those photos? They’re really good, and mine at the stove never come out like that….
Thanks! It’s a go-to around here, especially when the kids are making dinner.
That post is old enough that I probably used a speedlight, bounced off the ceiling or the vent hood. Eventually I got tired of feeding batteries to the speedlight so I set up a studio strobe and bounce it off the ceiling.
Great recipe, easy to cook and prepare- perfect for me and my college roommates, we’re cramming for finals and this quick fix was perfect, thanks a lot!
Yummy! Fast and easy, my ideal!
Thanks for posting.
Thanks so much for posting this little recipe! So easy and so tasty!
Fantastic recipe! We made it tonight, it was nice and easy. My husband would drink gravy as a beverage. Sadly, I don’t make gravy. I get lumps and sticky messes. This recipe was just the ticket! The pictures are wonderful and your instructions were clear. Thanks!
wow!!! This came out just like in the pictures, I made this with mashed potatoes and served with garlic bisquits this was a complete success!!!!! thanks soo much for this wonderful receipe!!
Thank you so much for posting this. I made this for dinner last night and it was fantastic!
Thanks again
Ken
wow that looks amazingggggggggg great shots of the dish and such a simple recipe thanks.
I make this dish at LEAST once a week. Plus, my non-cook housemate is constantly nagging me to make it! Tastes amazing over jasmine rice. The “Better Than Bouillon” paste is kind of expensive, but definitely superior to using conventional canned broth.
This is one of our new favorite recipes. I use reduced-sodium chicken broth from a tetra pack and it tastes divine while not being quite as expensive. Thanks for an awesome recipe that reminds me of my own mom’s cooking.
can this be made with a nonstick pan instead of a saute pan?
Yep, it sure can. It just might not brown up as much, leaving less to deglaze but it should turn out fine anyway.
Why not make seasoned flour, dredge the chicken lightly in the flour, then saute, add your chicken broth as a totally liquid product…..and a little milk or cream would adjust the color and consistency quite a bit. Your gravy looks siezed.
This looked and sounded so good. I tried it tonight for dinner. I used the seasoned flour mixure, dredging the chicken and then sauteed it in butter. I then added the low salt chicken broth and reduced it to gravy. I served this over rice with broccoli. It was absolutely delicious!!
I just did the same thing last night. Quick and easy and GOOD! Glad you enjoyed it.
Delicious AND easy – a perfect combination.