Pan Fried Chicken Tenderloins with Mushroom Gravy Recipe
So hearty and delicious! A meat and potatoes dinner the whole family will enjoy!
It's currently 1 degree here in central Minnesota, and I haven't left the house all day.
School was cancelled due to low temps and dangerous windchill.
Thankfully my Dad, who I work for, let me stay home. So my daughter and I have been lazy and cozy all day. Love it!
Days like this call for comfort food and I have the perfect comfort food for you today!
These Pan Fried Chicken Tenderloins are so delicious!! Nice and crispy on the outside and juicy in the middle.
The Mushroom Gravy is to die for, although I am a sucker for anything with mushrooms, so it automatically goes to the top of the favorites list.
This meal is also pretty quick, so great for a weeknight.
I would also serve it for Sunday dinner, along with some veggies and biscuits to make it a larger meal. It's also great served over some white or brown rice instead of mashed potatoes.
Very versatile and delicious!
Looking for other chicken recipes? Give these a try!
Cheesy Fiesta Chicken and Rice Casserole
Creamy Chicken and Spinach Noodle Soup
Slow Cooker Creamy and Chicken Tacos
Cheesy Ranch Chicken Hashbrown Casserole
Cream Cheese Chicken Enchiladas
Check these out for more mushroom goodness:
Cheesy Mushroom Breakfast Quesadilla
Cheesy Mushroom Marsala Pasta Casserole
Beer Battered Mushroom Bites
Beefy Mushroom Onion and Orzo Soup
Roasted Mushrooms w/ Garlic Paprika Butter
Click the recipe title to view!
If you liked this recipe, follow the board on Pinterest here!
is where you can find my travels, books I'm reading and food I'm eating!
I love food, but I also love essential oils! Check out my Young Living page here for everything oils!
I hope you enjoy this recipe as much as we did!
Pan Fried Chicken Tenderloins with Mushroom Gravy
by
Ingredients
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
- 1 pound chicken breast tenderloins
- 1/4 cup flour
- 1/2 pound white mushrooms, quartered
- 1 tablespoon fresh basil
- 1 cup chicken broth
- 1 1/2 tablespoons cornstarch and 1 1/2 tablespoons water, mixed
- fresh parsley, chopped for topping (optional)
- salt and pepper
- mashed potatoes
Instructions
In a large skillet melt olive oil and 1 1/2 tablespoons butter over medium high heat.
Season tenderloins with salt and pepper on both sides, then coat with flour.
Place each tenderloin in the skillet and cook on each side for 4-5 minutes, until chicken is browned and cooked through.
Remove from pan and set aside.
In the same skillet melt the additional 1 1/2 tablespoons of butter and add the mushrooms.
Season with pepper and saute for 4-5 minutes. Add the chicken broth and basil, bring to a boil.
Stir in the cornstarch and water mixture and cook for another 1-2 minutes until sauce has thickened into gravy.
Serve with the chicken over mashed potatoes or rice with parsley sprinkled on top.
Powered by Recipage
Thanks for stopping by!