Monday, August 24, 2009

Chicken Tenders with Cream Gravy


After making the kitchen smell "super stinkers" according to C with my boiling lobsters and roasting shrimp, I decided to make something I know he was sure to enjoy: cream gravy. Actually, chicken tenders with cream gravy. The first time I ever visited a Dairy Queen was with C. And I remember being horrified by the steak fingers country basket with cream gravy dipping sauce. I just don't get it.






Chicken Tenders

2 chicken breasts, cut into strips
1/3 cup flour
1 egg, beaten
1/3 cup breadcrumbs
salt
pepper
oil for frying

Place the flour in one shallow dish, the egg in another and the breadcrumbs in a third. Salt and pepper the flour. Toss the chicken strips first in the flour, then the egg and finally in the breadcrumbs. Heat approximately 1/2 inch oil in a frying pan over medium high heat. Fry the chicken tenders, about 5 to 7 minutes on each side. Drain on a paper towel.

Cream Gravy

2 tablespoons of the oil from frying the chicken tenders
2 tablespoons flour
1 cup milk
1/2 cup cream

Remove all but two tablespoons of the oil from the frying pan used to fry the chicken. Whisk in flour until well blended; cook over medium heat for 2 to 3 minutes, until bubbly. Gradually add milk and cream; boil until thick and smooth, whisking constantly. Season with salt and pepper to taste.
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