Chicken Fingers with Pan Gravy
December 18, 2009 – 9:41 pmThese are an easy and tasty dinner. It’s quite kid-friendly, while still allowing the flavor of the chicken to come through rather than the generic fried flavor that dominates so many restaurant versions. I
sliced a couple white rose potatoes into 1/4 inch rounds and boiled them for about 15 minutes while I cooked the chicken. Shaun skipped the gravy and had barbecue sauce instead.
Chicken Fingers with Pan Gravy
Serves 2 generously
1 lb thinly sliced chicken breasts
1/2 cup flour
1/4 tsp salt
1/4 tsp black pepper
dash cayenne pepper
2 tbsp canola oil
1 cup chicken broth
Cut the chicken breasts into strips. Mix the flour, salt, and peppers in a shallow dish. Dredge each strip to coat well.
Heat 1 tbsp of oil over medium high heat. Add the chicken strips, being careful not to crowd the pan. I had to do 3 batches to finish them all. Add more oil as necessary. Cook 2-3 minutes on each side or until nicely browned and cooked through. Cover finished strips with foil on a plate to keep warm.
When all the strips are finished and on the plate, add 2 tbsp of the leftover flour to the pan and stir with the oil to make a roux. Let the roux cook for 30 seconds or until bubbling. Add the chicken broth and stir well. Bring to a boil to thicken. Serve hot.
