Ingredients
- 4 Strips Thick Cut Bacon Chopped in 1 inch pieces
- 1 1/4 Pound Chicken Tenders Approximately 12 tenders
- 2/3 Cup Flour Divided
- 1 Tsp. Smoked Paprika
- 1/2 Tsp. Bacon Salt
- 1 Large Onion Halved, then sliced thinly
- 1 Cup Chicken broth
- 1 Container Savory Garlic Cooking Cream Divided
- 5 – 6 Medium Yukon Gold Potatoes Roughly peeled and cut into 1 inch pieces
- 2 Cloves Garlic Smashed
- 1/4 Cup Milk
- Parsley optional
Servings:
Instructions
- Place the potatoes and the smashed garlic in a pot. Add water to cover the potatoes by about an inch. Add salt and bring to a boil over high heat. Reduce the heat to medium and simmer the potatoes while you prepare the chicken and gravy. These can take care of themselves save a stir every now and then.
- In a large skillet cook bacon until it is lightly browned and has rendered some fat. Remove from pan and drain on paper towels.The bacon will cook more later when it is combined with the onions. Leave 2 Tablespoons of drippings in pan.
- In a shallow bowl, mix 1/2 cup flour with the Paprika and Bacon Salt. Dredge chicken tenders in flour and transfer to the hot frying pan. Do not crowd the tenders. Brown in batches if they can’t brown without touching. Turn to brown on all sides. This should take 7 -10 minutes or so. Remove from pan when browned and set aside.
- Return bacon to hot pan and add the onions. Toss to combine and coat with drippings. If the pan seems a little dry, add 1 – 2 tablespoons butter. Cook until onions are golden brown. Add remaining flour to pan and stir to incorporate the flour. Continue to cook 3 minutes or so stirrring often.
- Add the Chicken Broth and stir constantly until mixture begins to thicken and bubble. Reduce heat to low and stir in 3/4 cup of the Savory Garlic Cooking Cream. Return the chicken tenders to the pan along with any juices that have accumulated, stirring and turning the chcken until it is evenly coated with the gravy. Continue to cook over medium/low heat until chicken is cooked through, about 5 minutes.
- When potatoes are cooked, drain and return to pan. Combine remaining cooking cream and milk and add to potatoes. Smash, leaving more than a few lumps . Keep warm until ready to plate.
- Spoon the potatoes onto four plates. Divede the tenders evenly on top of the potatoes. Spoon the rest of the gravy over everything. Garnish with parsely if desired.
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