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July 24, 2007 / Tony

Crispy chicken strips with pan gravy camden style

Didn’t get a chance to cook last night so I’m posting a simple chicken recipe that is really tasty and really satisfying.  It’s more of a cold weather dish but since it is such a comfort-food like food, I really can enjoy it anytime.  This is a pretty simple recipe-my only hint is to keep an eye on the heat when pan-frying the chicken.  It will burn fairly easily with the small amount of oil in the pan. 

Crispy Chicken Strips with Pan Gravy Camden Style, from The New England Cookbook by Brooke Dojny

1/2 cup all-purpose flour

2 T yellow cornmeal

1 1/2 tsp dried sage

3/4 tsp salt

3/4 tsp black pepper

1 1/4 lbs skinless, boneless chicken breasts or cutlets

2 T vegetable oil

2 T butter

3/4 cup chicken broth or stock

3/4 cup whole milk

Stir together the flour, cornmeal, 1 tsp. of the sage, salt, and pepper in a shallow dish.  Cut the chicken crosswise into 1/2 inch wide strips and dredge it in the flour mixtures, shaking off the excess.  Reserve the remaining seasoned flour.

Heat 1 tablespoon each of the oil and butter in a large skillet.  Cook half the chicken over medium-high heat until the strips are crisp and browned outside and cooked within, 3 to 5 minutes.  Repeat with the remaining oil, butter, and chicken.  Remove the chicken to a plate, leaving the drippings in the pan.

Add 1 T of the remaining flour mixture to the skillet and cook, stirring, for 1 minute.  Whisk in the broth and milk and bring to a boil, whisking and scraping up any browned bits in the bottom of the pan.  Simmer, stirring, for about 3 minutes, until smooth and thickened.  Season with the remaining sage and additional salt and pepper to taste. 

Serve the chicken with the gravy spooned over it. 

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One Comment

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