Easy Smothered Chicken Tenders and Pan Gravy
Servings 4 servings
Calories 537kcal
Ingredients
- 2 lb chicken tenders
- 1 cup all-purpose flour
- 1 tsp rotisserie chicken seasoning or poultry magic
- 1/2 tsp dry tarragon OR 1 teaspoon fresh
- 1/2 tsp seasoned salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dry Italian seasoning
- 1/4 tsp black pepper
- olive oil plus 1 Tbsp butter
- 8 oz sliced mushrooms optional
- 1 medium onion sliced into thin wedges
- 2 cup milk or half & half
Instructions
- Seasoned Flour: In a shallow bowl or on a plate, use a whisk to sift together the flour, chicken seasoning, tarragon, seasoned salt, garlic powder, onion powder, dried Italian seasoning and black pepper. Reserve 1/4 cup and set aside.
- Pat dry chicken tenders with paper towel. Dredge chicken on all sides in the seasoned flour.
- Heat a few drizzles of olive oil or vegetable oil in a large 12-inch skillet over medium-high heat. Cook the tenders for 2 minutes per side or until the juices run clear. Remove to a platter and keep warm.
- Mushrooms and Onions: (Mushrooms are optional) Add a drizzle of olive oil and one tablespoon of butter to the pan. Cook sliced 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 black pepper to your taste.
- Gravy: Sprinkle the reserved 1/4 seasoned flour over the cooked mushrooms and onions, Stir until all liquid is absorbed.
- Whisk in the the milk. Bring to a simmer stirring constantly and cook until thickened. Lower the heat and allow to bubble gently for 5 minutes.
- Pour over the chicken pieces and serve.
Nutrition
Serving: 1serving | Calories: 537kcal | Carbohydrates: 35g | Protein: 57g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 612mg | Potassium: 1275mg | Fiber: 2g | Sugar: 9g | Vitamin A: 294IU | Vitamin C: 6mg | Calcium: 175mg | Iron: 3mg