Imagine my delight as I sat in the test kitchens of Southern Living Magazine talking with a group of food professionals about my favorite subject — dinner. As a guest of the food editor, I was invited to sit in on one of the many taste-testing sessions the day I was in Birmingham, Ala., on a publicity tour for our new cookbook, "Cheap. Fast. Good!" (Workman, 2005)
When the subject turned to the thousands of convenience products that line the grocery-store shelves, someone asked my opinion of packaged-gravy mixes. Even though I learned from grandmother how to make homemade gravies of all kinds, making gravy hasn't been a huge part of my life over the past 15 years. So I took a big breath and told them the truth. I love the mixes with one caveat — I always dress them up.
Packaged-gravy mix is one of our backbone desperation ingredients, and Beverly and I always keep an envelope or two on hand. Today's recipe uses sherry to give the gravy its depth of flavor. Any brand gravy mix will do, and it's even better if you can grab one on sale.
If you've never tried a packaged-gravy mix, give this simple and homey recipe a shot. You'll soon find yourself stocking a few envelopes in your pantry, too.
Menu suggestion: Chicken with Onions and Sherry Gravy Refrigerated mashed potatoes
Steamed baby carrots
CHICKEN WITH ONIONS AND SHERRY GRAVY
Start to finish: 20 minutes
Refrigerated mashed potatoes, rice or pasta, for serving, if desired
1 package (about 1 ounce) brown gravy mix (see Cook's notes)
1/4 cup all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon vegetable oil
1 pound skinless chicken tenders, defrosted if frozen
1 large onion (for about 1 cup sliced)
2/3 cup sherry wine or cider (see Cook's notes)
Cook's notes: The exact ounce weight of brown-gravy mixes will vary slightly from brand to brand, but that won't affect the dish. Just make sure to choose a brand that makes at least 1 cup finished gravy. (Some mixes make up to 1 1/2 cups gravy, which is fine, too.) We tested this recipe with Knorr-brand brown-gravy mix, but any good-quality gravy mix will work. Sherry is a fortified wine that can usually be found in the wine section. We do not recommend cooking sherry. Cider can also be substituted.
Prepare the mashed potatoes, rice or pasta according to the package instructions.
Meanwhile, prepare the gravy mix according to the package directions and set aside.
Combine the flour, garlic powder, onion powder, salt and pepper in a 1/2-gallon-size zipper-top plastic bag and shake to mix. Drop the chicken into the bag and shake to coat it well with the flour mixture.
Heat the oil in a 12-inch skillet over medium heat. Add the chicken and cook until brown on the first side, 3 to 4 minutes. Meanwhile, peel the onion, and cut it into thin slices. Add the onion to the skillet, separating it into rings. Turn the chicken tenders over and cook until they are browned on the second side and the onion rings soften, about 3 to 4 minutes more.
Add the sherry to the skillet with the chicken, stirring and scraping to loosen any bits stuck to the pan bottom. Add the prepared brown gravy and stir well to mix in the sherry and coat the chicken. Serve at once over mashed potatoes, rice or pasta, as desired.
Serves 4.
Approximate values per serving: 252 calories (28 percent from fat), 8 g fat (2 g saturated), 66 mg cholesterol, 26 g protein, 12 g carbohydrates, 1 g dietary fiber, 594 mg sodium.
Beverly Mills is a former food editor of the Miami Herald food section and a mother of two; Alicia Ross, a former food columnist for The Raleigh News and Observer, also has two children. They have been living the desperate life for years and years. Send desperate tales of woe or everyday success stories and your favorite quick recipes to Desperation Dinners, c/o United Media, 200 Madison Ave., New York, NY 10016. Or visit the Desperation Dinners Web site at www.desperationdinners.com. You can e-mail Beverly Mills and Alicia Ross at bev-alicia@desperationdinners.com © United Feature Syndicate Inc.