This is one of Michael’s favorite meals, we make it often because its so quick & simple to make. Plus the ingredients are usually on hand. His mom’s made it quite a bit for him over the years & he even made it for me on my birthday. I’ve changed it up a little bit & this is my version of the beloved chicken & gravy.
Very kid-friendly too! I think that’s why Michael likes it so much. 😉
Get your main characters together- chicken tenders, mushrooms, c/o chicken, c/o mushroom, sherry, olive oil, butter, salt, pepper, garlic, & paprika.
First, slice up a couple handfuls of mushrooms.
Melt a bit of butter in a big pan.
Add the mushrooms & sauté away! I looooooove the smell of mushrooms cooking in hot butter. Amazing.
Season both sides of the tenders with the mixture of spices. Use some tongs so you don’t have to touch the chicken!
After the mushrooms have browned up a little, pour some olive oil into the pan.
Place the chicken tenders in the pan & cook 3-4 minutes.
Flip them over & cook the other side.
Remove the chicken tenders from the pan. Don’t worry they’ll return to the luscious gravy later.
Pour both the soups into the pan along with the sherry.
Combine into a creamy sauce & simmer simmer simmer.
In the meantime, slice the chicken up into bite-size pieces.
Return the chicken to the pan & simmer a little bit more so the chicken can soak up some the gravy greatness.
Serve on a bed of white rice & top with carrots & peas, Yummy!
This is such a versatile recipe. You can switch out the different cream of soups & do 2 mushroom or whatever you’d like. You can switch up the rice & veggies for potatoes or pasta even. That’s the goodness of this recipe, you can use up whatever’s in your pantry/fridge. You could use any chicken pieces too, they don’t have to be tenders.
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