When I think of comfort food, this is what I think of first. There is nothing better to end a long day with one of your favorite meals. Pan fried chicken & milk gravy is so good, especially dishing it up over a creamy bed of mashed potatoes. Even in my college dorm freshman year, I had enough cooking pans to lug to the dorm kitchen and whip this up! When I find myself craving it, no questions we cancel whatever we were going to have for dinner and have this instead. This recipe serves 2-4...just depends on how big your appetite is! I find that one chicken tenderloin is the perfect portion. Wesley, or course, loves to have two!
Here is a breakdown of how I make it.
Full recipe at the bottom of the post!
Next, mix up the 1/2 cup of flour, salt and pepper and smooth out on a plate. One by one, dredge the tenderloins in the flour.
Add the floured chicken to a hot skillet (medium-high heat) after melting 1 T of butter. Since they are thin, they will only need about 2 minutes per side.
They should be nice and golden brown on the outside!
When they are done, put them on a plate so that you can make the gravy in the same skillet. You will want all of those nice, buttery chicken drippings to start the gravy off with.
Turn the heat down to medium and add 2 more tablespoons of butter and the 2 tablespoons of flour. Whisk them together to form a rue. Cook for 1 minute, then whisk in the chicken broth and milk. Turn up the heat to high and whisk while the gravy thickens and bubbles up as above. Once it is as thick as you like it, add some pepper, the Worcestershire and hot sauce (a dash each should do!). I normally do not add salt, since I use salted butter, but once you taste it, you can adjust the seasoning accordingly.
Pan Fried Chicken & Milk Gravy
4 boneless skinless chicken tenderloins
1/2 cup of milk
1/2 cup flour
1/2 t salt
1/2 t pepper
1 T butter
2 T butter
2 T flour
1 cup chicken broth
1/2 cup milk
dash of Worcestershire sauce
dash of hot sauce
1 t pepper
First, place the chicken in a freezer Ziploc bag and marinate in 1/2 cup of milk for at least 30 minutes. Get all of the air out of the bag and zip it back up, placing the zipped bag on a cutting board. Pound each tenderloin out with a meat mallet. Combine the 1/2 c flour, salt and pepper, and spread out on a plate. Dredge each side of the tenderloins in the flour mixture. Heat skillet on medium high heat and melt 1 tablespoon of butter. Add the floured chicken and cook two minutes per side, or until golden brown. Remove from skillet and set aside.
Turn the heat down to medium and add 2 more tablespoons of butter and the 2 tablespoons of flour. Whisk them together to form a rue. Cook for 1 minute, then whisk in the chicken broth and milk. Turn up the heat to high and whisk while the gravy thickens and bubbles up as above. Once it is as thick as you like it, add some pepper, the Worcestershire and hot sauce (a dash each should do!). Taste and adjust seasoning accordingly. Serve immediately.