lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

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
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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