I found this recipe online last week and loved the fact that:
a.) It looked delicious,
b.) It looked hearty and perfect for a fall meal, &
c.) It looked simple to cook.
And let me tell you, it is all of those things. I tweaked the recipe ever of slightly, but otherwise, this is pretty much an exact replica of the recipe I found.
1/2 c. flour
3 c. chicken broth
salt and pepper
1 tbsp diced garlic
1. Start by melting enough butter to generously cover the bottom of your pan.
2. As butter just begins to brown, add garlic.
3. Immediately after adding garlic, add tenderloins. Coat chicken with generous layer of salt, pepper, and sage.
4. Let tenderloins cook until they begin to brown, then turn them over.
5. Once you turn them over let them cook for a couple more minutes until the other side begins to brown. Stir just a bit.
6. Now add in flour. Use however much you need to coat the chicken well.
7. Stir chicken to fully coat. Continue stirring until butter is absorbed and flour begins to brown.
8. Add in 3 c. chicken broth.
9. Turn the heat down to low. Let simmer until chicken is thoroughly cooked and gravy thickens.
Your gravy should eventually look something like this:
Boil your rice. (Or make mashed potatoes. Or noodles.)
Make some sweet tea.
Add 3-4 tenderloins and gravy to a mound of rice.
Seriously, y'all this is so easy and so yummy. I think next time I make this (and there will most definitely be a next time) I will add in onions, mushrooms, and green pepper right when I add in the chicken. Also, this recipe is man-approved as Chris loved it too!