City Chicken

The name of this one can fool you - it's called City Chicken, but it's not chicken at all. This recipe is made with a pork tenderloin and it's really good. My mom gave me this recipe a while back and I made it last night and knew I needed to post it after my whole family ate every last bite! It's very easy to put together and is perfect served over mashed potatoes. Since Mike and I are trying to eat healthier than our norm, I served the girls mashed potatoes and served ours over brown rice. Great both ways - so whichever you like better is just fine. Enjoy!

City Chicken

2 lbs. boneless pork loin, cut into cubes
1/2 Cup Flour
1/2 tsp. Garlic Salt
1/4 tsp. Pepper
1/4 Cup Butter or Margarine
3 Tbsp. Vegetable Oil
1 Pkg. Dry Onion Soup Mix
1 Can (14 oz.) Chicken Broth (I used low sodium/fat free)
1 Cup Water

Combine flour, garlic salt and pepper on a plate and roll pork loin cubes in mixture until coated. In a large skillet, heat butter and oil over medium heat. Brown pork, turning frequently. Drain off excess oil/juices. Sprinkle with soup mix and add broth and water. Reduce heat, cover and simmer for 1 hour. If desired, thicken pan juices with corn starch. Serve over hot mashed potatoes or rice. 4 Servings.

Browning away in the skillet

Simmering in sauce

The girls plate - with yummy mashed potatoes and green beans