1 ½ lbs chicken tenders(Or thinly sliced chicken)
3 Tbl tarragon
1 cup chicken broth
¼ c butter
1½ tea garlic salt
1½ Tbl cornstarch
Measure chicken broth and butter. Have them ready to go. Then heat pan with olive oil. Flash fry chicken tenders on both sides. This only takes one to two minutes.
Sprinkle the chicken with Tarragon until chicken is covered. Then immediately add chicken broth and butter, this slows down the cooking and you do not want to over cook this dish. Just make sure that you add the chicken broth as soon as the chicken is white on both sides but still pink in the middle.
Let the broth and butter simmer for a few minutes. Meanwhile add cornstarch to cold water, just enough to make a thin paste. Then slowly whisk into the pan. Add garlic salt. Gravy will thicken and should be ready as soon as the chicken is done. Check chicken often to be sure you don’t overcook it. This will keep your chicken tender and yummy! Perfect for eating with mashed potatoes. Enjoy!