I love this dish because I always have the ingredients on hand. If we were extra greedy during the week and need a quick meal before the new weekly menu kicks in, this is one of those meals that tides us over. It’s tasty too! Thanks, Plain Chicken, for the idea!
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 teaspoons chili powder
- 2 teaspoons garlic powder
- 1/4 teaspoon cayenne pepper
- 2-21/2 pounds boneless skinless chicken thighs, cut into strips
- 2 teaspoons minced garlic (optional)
- 1/4 cup butter divided
- 2 tablespoons flour
- 2 cups whole milk
- whole wheat noodles or brown rice
Combine salt, pepper, chili powder, garlic powder & cayenne pepper. Sprinkle over both sides of chicken thighs. In a large frying pan, cook chicken & minced garlic in half of the butter until done. Remove and keep warm.
Melt remaining half of butter in leftover chicken drippings. Whisk in flour for a couple minutes. Gradually add milk and bring to a simmer. Whisk continually until thickened to your liking. Season sauce with more salt & pepper as desired.
Serve chicken & sauce over cooked noodles or brown rice. Baked green beans are an excellent way to complete this delicious meal!