Chicken Supremes a la Meunier

A very simple dinner that can be concocted in minutes. Chicken tenders dusted with curry flavored flour lightly sautéed in coconut oil. Coconut oil based chicken gravy flavored with poultry seasoning.

• 2 chicken breasts,
• 2 teaspoons curry seasoning, to taste
• 1/2 cup flour, plus more as needed
• Salt and pepper, to taste
• Coconut oil, as needed
• 2 cups chicken broth
• 1/2 teaspoon poultry seasoning, or taste

Flatten chicken with a tenderizer to even thinness. Mix curry with 1/2 cup flour and salt and pepper. Adjust seasoning to taste.

Lightly coat flattened chicken with flour mixture. Tap off excess flour.

Heat coconut oil in a medium pan and lightly sauté until cooked through. Remove from pan and set aside.

For gravy:

Estimate the amount of coconut oil remaining in the pan and add an equal amount of flour to the remaining coconut oil. Mix well.

Add the poultry seasoning and salt and pepper to taste. Add enough chicken broth to bring the roux to gravy thickness. Stir until thickened and all the little bits are brought up off the pan.

Recipe submitted by Bo, Denver, CO

Photo by recipe author

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