Breaded Tenderloin and Homemade Mushroom Gravy

So...it was just yesterday that I made it my goal to make at least one new recipe dinner for me and Paul.  Goal met!  A little trip to the deep freezer lead to the discovery of some venison tenderloins and AH!  the recipe was decided.  I love my deep freezer :)

I grew up on a crop farm with a dad that hunts deer.  Some people can't stand the taste of venison, but growing up I didn't even realize that what we had in our freezer was different than what they sold at the grocery store...probably because the only time my mom bought ground hamburger was when we ran out of deer meat.  I'm fortunate enough to now have a dad and brother who hunt and help stock our freezer.  One of my favorite winter meals growing up was my mom's breaded tenderloins with mushroom gravy and mashed potatoes.  As soon as I saw the packages of tenderloins that comfort food came to mind.

I'm not sure the exact process my mom used to make this meal for us, so I kind of made up my own.

Thawed tenderloins next to the dredging mixture.

I used flour (which I think is the only thing my mom used), bread crumbs, salt, pepper, and garlic salt.  I gave the dredging mixture a little stir and then coated the meat.

Heat skillet with a couple of tablespoons of butter.  While frying up the meat, I realized that I didn't have enough butter, so I added some olive oil to the skillet...it would probably be better to just add both in the beginning.

Fry the meat, you're wanting to get a golden brown crust on the down side and then turn.  This is when I started preheating the oven to 350...to keep the meat warm while I prepared the potatoes and gravy.

Once the meat is browned on both side, put in baking dish and pop it in the oven.  Don't discard the drippings in the skillet...they will be come the gravy that takes this meal to the top!

Open a can of mushrooms, drain, finely dice and toss in skillet with drippings and another couple of tablespoons of butter.  After butter is melted, add a couple tablespoons of flour to make a rue.  Once you have a rue, add milk - about a 1/4 cup at a time.  Stir milk into rue...if still too thick add more milk.

While working on the gravy, I heated water for the mashed potatoes.  I very rarely make mashed potatoes that aren't instant...so to add just a touch of homemade-ness, I add butter to the heated water before stirring in the potatoes, add milk while stirring everything together and then before serving, add a couple of teaspoons of sour cream to make them rich and creamy.  For these mashed potatoes, I also added some garlic salt to carry over a little flavor from the meat.

I probably should have made another side, but oh well!

It was even better than it looks...try it!

Happy cooking!

1st Official Recipe...Chicken Breasts with Creamy Mushroom Gravy

My first from-scratch meal in awhile...it's been a little crazy at our house the last couple of weeks.  Usually we throw something in the oven like little rolls of pizza (yummy) or just thaw some hamburger and add the other ingredients for "the helper" in and it's dinner time, BUT not tonight.

I found this recipe on the Betty Crocker website and have been wanting to try it for awhile now and tonight was finally the night.

As you can see, I had several things going at once.  I served the chicken with mashed potatoes and steamed green beans.  After the chicken was golden brown, I put it in the oven to finish cooking...no one likes pink chicken.  The recipe calls for the chicken to be gently pounded until about 1/4 inch thick...I skipped this step, but if you don't, you won't need to warm up the oven to finish the chicken.

You then use the skillet with the drippings to make the gravy...the recipe calls for fresh mushrooms, but they can be expensive and not easily stored in my pantry, so I used the kind from the can.  If you've never made a rue, then you're in for a treat because that's how you start the gravy to this dish.

I was a little worried that the from-the-can mushrooms wouldn't give as much flavor as fresh, but they're a perfect addition to this gravy that's really flavored with soy sauce.

Here's what your gravy will look like after adding the Bisquick, milk and soy sauce.  (The recipe calls for green onions, but I don't like onions and my husband is allergic, so they're out of every dish I make.)  After finishing everything I had going at once (not-from-scratch mashed potatoes, steamed the real green beans, got the chicken out of the oven), here's what the finished product looked like...

This little creation got excellent reviews from my husband and I even gave myself a pat on the back for the delicious meal.

Chicken Breast with Creamy Mushroom Gravy
   4  boneless skinless chicken breasts (4 oz each)
   1/2 c. Original Bisquick mix
   1/2 tsp garlic powder
   1 egg
   3 tbsp vegetable oil
   1 1/2 c. sliced fresh mushrooms (or 3/4 a can)
   3 tbsp Original Bisquick mix
   2 medium green onions, sliced (2 tbsp)
   1 c. milk
   1 1/2 tsp soy sauce

1.  Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 in thick.
2.  In a shallow dish, stir 1/2 c. Bisquick mix and the garlic powder.  in another shallow dish, beat egg.  Dip chicken in egg, then coat with Bisquick mixture.
3.  In 12-inch non-skillet, heat 2 tbsp of the oil over medium head.  Add chicken; cook about 3 minutes or until golden brown.  Turn chicken; cover and cook 4-6 minutes longer or until chicken is no longer pink in center.  Remove to serving platter; cover to keep warm.
4.  In same skillet, heat remaining 1 tbsp. oil over medium heat.  Add mushrooms; cook 3-4 minutes, stirring frequently, until browned.  Add 3 tbsp Bisquick mix and the onions; cook and stir until mixed.  Stir in milk and soy sauce.  Cook until mixture is thick and bubbly.  Serve over chicken.

Makes 4 servings

Click here for the recipe from the Betty Crocker website.

Happy cooking!