No one knows the feeling better than a pregnant lady: augh! I forgot to defrost the chicken and dinner is in half an hour! WHAT AM I GOING TO MAKE?! Have no fear! Pregnant Experiment Queen is here! And she’s just as forgetful as you.
This recipe lacks nothing in taste or speed. Start to finish, made in one pot. And it’s easy to make it look like you really planned it this way. Heh heh heh. From my stash of preggo memories, here it is:
Good Seasons or other Italian dressing
One brain with very little room left for any memory or further input
(By the way, I apologize for the lack of pictures in this post. Given the nature of the recipe, when I’m making it, I’m behind the clock and trying desperately to get food on the table. Hence, I’m not holding a camera and taking leisurely shots. I’m sure you can picture chicken in a pot of water.)
My one picture. The freezer is your friend. Forgetful and desperate? Grab the chicken.
After rinsing, place your solid-as-a-brick lump of chicken tenderloins in a pot. Run water over them until they’re covered. Poach until the pieces have fallen away from each other and are floating. They’re usually cooked through at that point. Medium-high heat should work.
Drain the water, and move the chicken to a clean work space where you can cut it into small pieces if you happen to feel like it.
Give the hot pot a good rinse, and return it to the heat. Add a couple tablespoons or more of the oil. When it’s bubbling, add the chicken again, breaded as follows:
Dunk each tenderloin first in a bowl of Italian dressing, second in a bowl of flour. When it’s thorougly coated with both, drop it in the hot oil. Cook until all sides are crispy.
Remove the chicken to a paper towel. Make dramatic clucking noises when your curious toddler approaches, wondering what the lumps of culinary goodness are. He should know where his food came from. BWUCK BWUCK!
Over medium heat, add the same Italian dressing to the pot, while scraping up some of the cooked bits of chicken and flour. After a minute or two, add enough water to make a small amount of sauce. Cook for a couple more minutes and add a mixture of water and flour to thicken the sauce.
Once all these ingredients are incorporated, smelling wonderful, and free of lumps, you’re ready to go.
I made this meal on the fly by baking potatoes in the oven during the whole process, and steaming broccoli and garlic on the stove at the same time. You could also bake the potatoes in a toaster oven or microwave, which is the fastest option. Chopping up cucumber spears and serving it with Ranch dressing is even faster than doing broccoli on the stove.
Low-carb and super easy (mine was a sweet potato). The lovely sauce can be poured over the chicken and broccoli, and BY GEORGE! It looks like you actually planned it like that!
Happy cooking 🙂