Pan-Seared Chicken Tenders with Homemade Gravy
Ingredients
Chicken
- 2 1/2 pounds chicken tenders trimmed
- Salt and pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
Gravy
- 3 cups chicken broth divided
- 1 teaspoon chicken flavored Better Than Bouillon
- 1 teaspoon soy sauce
- 2 tablespoons half and half
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground mustard powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 4 tablespoons butter
- 1/4 cup flour
Preparation
In a large glass measuring cup whisk together 2 1/2 cups broth, bouillon, soy sauce, half and half, and seasonings. Set aside.
Heat a large skillet over medium-high heat, add olive oil and butter. Season chicken with salt and pepper, and working in batches, cook about 3 min per side, or until internal temperature reaches 165℉ degrees. Add another drizzle of olive oil between batches if needed. Transfer to a plate to rest.
Pour 1/2 cup of the broth in the skillet and scrape up browned bits over medium heat. Simmer until reduced and nearly evaporated, about 3-4 min. Add the butter, melt, and add the flour, whisking constantly for 2 min to cook.
Pour in the seasoned broth mixture a little at a time, continuously whisking to incorporate until completely combined. Simmer over medium-low heat for 5-7 min to thicken.
Add the chicken back into the gravy and simmer for 3-5 minutes to warm through. Garnish with fresh minced parsley and serve over egg noodles or mashed potatoes.
