City Chicken Recipe

Recipe submitted by Phyllis
I make this often and it is the most delicious pork tenderloin recipe.  Everyone that I have served it to, absolutely loved it.  This is an old fashioned mock chicken dish, actually made of tender seasoned pork.  The delicious gravy is so good over mashed potatoes.  I do not use skewers, I just put the pork in a pan and it is much easier and more tender.

City Chicken Recipe
Yield: 4-6 Servings


  • 2 pounds boneless pork, cut into 1-inch cubes
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1/4 cup butter, cubed
  • 3 tablespoons canola oil
  • 1 envelope onion soup mix
  • 1 can (14-1/2 ounces) chicken broth
  • 1 cup water


  • Thread pork on small wooden skewers. Combine the flour, garlic salt and pepper on a plate; roll kabobs in flour mixture until coated. (I do not use kabobs, I just put the pork pieces in a large frying pan.)
  • In a large skillet over medium heat, brown kabobs, (pork,) in butter and oil, turning frequently; drain the grease. Sprinkle with soup mix and add the chicken broth and water. Bring to a boil. Reduce heat; cover and simmer for 1 1/2 hours or until tender.
  • If desired, thicken pan juices and serve with mashed potatoes.
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