This is a good recipe. Personally, I use bacon or sausage grease if possible. If you do use oil, go ahead and add a bit of butter to enhance the taste. I am passing on something I discovered quite by accident. One hectic morning while making gravy for biscuits, I grabbed what I thought was black pepper - wrong! It was Montreal Steak Seasoning. I had already mixed it before I realized my mistake. I kept mum about it and served up the gravy anyway, expecting to hear complaints. Guess what? Everyone said it was the best gravy I'd ever made! To this day I add a little Montreal Steak Seasoning to my gravy. Be brave and try it. You will be pleasantly surprised!

Reviewed On: Sep. 19, 2011

Delicious! I did change the cooking method. We were not able to griil so, I popped these into a hot 400 degree oven for about 30 minutes and then broiled them for a few minutes. Great flavor and the sauce was perfect! We are going to use this recipe on chicken tenders next time - and there will be a next time. Thanks for posting PartyFil!

Reviewed On: Apr. 27, 2010

This is great! The first time I made this, I followed the recipe exactly as written and the chicken was delicious. We don't care for dark meat so I use bone-in chicken breasts with skin. I make up 10 or so pieces at a time, wrap two pieces together, leave them in the fridge overnight and then freeze. I also use smoked paprika for even more flavor. Thanks Sue!

Reviewed On: Apr. 23, 2010