Our Favorite Recipes

Ingredients: Yields about 6 servings of 4 chicken tenderloins each

3 large boneless, skinless chicken breasts sliced into thin tenderloin strips OR about 2 pounds of chicken tenderloins

4~ 8 ounce cans of cream of chicken soup

2~ soup cans of water

⅓ cup canola oil for frying

1 cup white all purpose flour

1 TBSP seasoned garlic salt

1 tsp pink Himalayan salt

1 tsp fresh ground black pepper

1. Heat oil in an electric skillet.

2. While oil is heating, put flour in a bowl; add all seasonings and blend well.

3. Have chicken washed and patted dry.

4. Bread each tenderloin in the seasoned flour mixture and add it into hot oil until all tenderloins are frying; cook for about 4 to 5 minutes on each side or until golden brown. Chicken does not need to be fully cooked. Remove chicken from oil onto a paper towel lined plate to drain excess oil. Pat with an additional paper towel to absorb excess oil.

5. Remove chicken from oil onto a paper towel lined plate to drain excess oil. Pat with an additional paper towel to absorb excess oil.

6. Remove any remaining oil into a heat safe bowl carefully.

7. Add soup and cans of water to the skillet; blend well until there are no lumps.

7. Return chicken tenderloins to skillet.

8. Cover and cook on 300 for about 30 to 40 minutes. Cut a tenderloin to make sure they are cooked and serve over rice.

9. While chicken is cooking in soup mixture, prepare your rice.