Tenders de poulet faciles nappés de sauce et sauce de cuisson

Ingrédients

• 2 lb chicken tenders
• 1 cup all-purpose flour
• 1 tsp rotisserie chicken seasoning or poultry magic
• 1/2 tsp dry tarragon OR 1 teaspoon fresh
• 1/2 tsp seasoned salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dry Italian seasoning
• 1/4 tsp black pepper
• olive oil plus 1 Tbsp butter
• 8 oz sliced mushrooms (optional)
• 1 medium onion (sliced into thin wedges)
• 2 cup milk or half and half

Préparation

1. 1

   Seasoned Flour: In a shallow bowl or on a plate, use a whisk to sift together the flour, chicken seasoning, tarragon, seasoned salt, garlic powder, onion powder, dried Italian seasoning and black pepper. Reserve 1/4 cup and set aside.

2. 2

   Pat dry chicken tenders with paper towel. Dredge chicken on all sides in the seasoned flour.

3. 3

   Heat a few drizzles of olive oil or vegetable oil in a large 12-inch skillet over medium-high heat. Cook the tenders for 2 minutes per side or until golden brown and the juices run clear. Remove to a platter and keep warm.

4. 4

   Mushrooms and Onions: (Mushrooms are optional) Add a drizzle of olive oil and one tablespoon of butter to the pan. Cook sliced mushrooms and onions for 5-7 minutes until softened and browned. Scrape any brown bits from the bottom of the pan. Season with salt and black pepper to your taste.

5. 5

   Pan Gravy: Sprinkle the reserved 1/4 seasoned flour over the cooked mushrooms and onions, Stir until all liquid is absorbed.

6. 6

   Whisk in the the milk. Bring to a simmer stirring constantly and cook until thickened. Lower the heat and allow to bubble gently for 5 minutes.

7. 7

   Pour over the chicken tenders and serve.