Chicken supremes a la meunier

Chicken tenders dusted with Madras curry flavored flour lightly sautéed in coconut oil. Coconut oil based chicken gravy flavored with poultry seasoning proprietary to Spice Boys, Denver. They're two blocks from my house, so what the heck.

I am love, love, love'n this Tropical Traditions Black Label® coconut oil. It's a keeper. Contrary to presumption, it does not make everything taste like coconut.

Mix curry powder with flour and S/P. Flatten chicken tenders with a pounder. Dust with flour mixture. Sauté in coconut oil.

Remove tenders from the pan, add a teaspoon of flour to excess oil and heat through to thoroughly cook the flour. Toss in three or so frozen cubes of homemade chicken broth. Stir until sauce forms and ice completely melts, about 2 minutes.

Dressing = olive oil +raspberry vinegar + S/P

Does it get any simpler than this? No! It doesn't.