Ingredients
- 1 pound chicken tenders
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 cup chicken broth
- 1 cup milk
- 2 tablespoons cornstarch
For a little twist, you can substitute half of the chicken broth with white wine for added depth of flavor.
Instructions
- In a shallow dish, combine flour, garlic powder, onion powder, paprika, salt, and pepper. Mix well.
- Dredge each chicken tender in the flour mixture, shaking off excess.
- In a large skillet, heat olive oil and butter over medium heat until the butter is melted and bubbling.
- Add the chicken tenders to the skillet, cooking for about 4 minutes on each side, or until golden brown and cooked through. Remove from skillet and set aside.
- In the same skillet, whisk together chicken broth, milk, and cornstarch. Bring to a gentle simmer, stirring constantly until the gravy thickens.
- Return the chicken tenders to the skillet, spooning the gravy over them. Let them simmer for an additional 5 minutes to absorb the flavors.
- Serve hot, allowing the gravy to smother the chicken tenders completely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International