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Smothered Chicken in white enamel cast iron skillet. Chicken is in beef bouillon with red onion slices on top. This is ready to serve.

Smothered Chicken Tenders

Bruce Weems
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Course Entree
Cuisine American
Servings 3 Servings
Calories 391 kcal

Equipment

  • Cast Iron Skillet with Cover

Ingredients
  

  • 3 Cups Water
  • 3 Teaspoons Better Than Bouillon - Beef, Low Sodium
  • 2 Large Eggs Beaten
  • 2 Teaspoons Kosher Salt
  • 2 Teaspoons Black Pepper
  • 3 Each Chicken Tenderloins Boneless, skinless and tenderized
  • 2 Cups Bread Crumbs
  • 1 Medium Red Onion Sliced into circular rings
  • 2 Tablespoons Extra Virgin Olive Oil (EVOO)

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit.
  • Heat water in sauce pan and add Better Than Bouillon. Stir mixture to blend with water. Remove from heat.
  • Tenderize Chicken Tenderloins
  • Place Eggs in bowl and mix thoroughly. Add half each amount of salt and pepper. Mix with fork.
  • Heat oil in pan on cooktop with medium heat
  • Dredge chicken in Egg mixture and place in mixing bowl.
  • Add bread crumbs and toss chicken to coat tenderloins.
  • Place chicken in skillet and allow to cook for 1 ½ minutes. Flip chicken and place onion slices on top.
  • Pour beef bouillon mixture over chicken and onions. shift chicken to make sure it is not sticking
  • Add remaining salt and pepper.
  • Cover skillet and place in the preheated oven for 20 minutes. Then remove the cover and broil for 2-3 minutes.

Nutrition

Serving: 1ServingCalories: 391kcalCarbohydrates: 56gProtein: 11gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 1mgSodium: 4164mgPotassium: 210mgFiber: 4gSugar: 7gVitamin A: 3IUVitamin C: 3mgCalcium: 152mgIron: 4mg
Keyword Awesome, delicious, Wonderful
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