Bonnies Chicken Tenders With Lemon Pan Sauce Recipes

Steps:

• Whisk the zest in the buttermilk, add the chicken tenders to soak a few minutes.
• Pre-heat pan and cover bottom with 1/4 inch of vegetable oil.
• Combine the flour and the cornstarch in a shallow bowl.
• Remove the chicken tenders from the buttermilk and dredge in the flour/cornstarch mixture and place in hot oil skillet. (not smoking)
• Fry tenders until golden brown. About 4 to 5 minutes per side. Drain on paper towels.
• Make the sauce. In a small saucepan, combine the lemon curd, chicken broth, ginger and soy sauce. Whisk and heat until hot but not boiling.
• Serve sauce over the chicken tenders on a platter or on each individual plate. Here is what it looks like. Enjoy!

Steps:

• 1. Cook's Tip: This meal comes together very fast, so make sure you have everything ready for your meal before you begin making the chicken. If you don't want to use wine, try some chicken broth instead. This chicken is delicious with Noodles Romanoff.
• 2. Rinse the chicken tenders and pat dry on paper towels.
• 3. Slice the lemons into thin slices.
• 4. Heat a large nonstick skillet medium heat. Fry the chicken tenders until a nice golden brown.
• 5. Add the lemon juice, wine, sprinkle with salt and add lemon slices to the top of the chicken. Bring the chicken to a boil, reduce the heat to low, place a lid on skillet, and cook for 15 minutes.
• 6. Remove the chicken from the pan and put it on a platter and keep it warm.
• 7. Bring the sauce and lemon slices to a boil, turn heat to low and let it reduce about 1/2. It will thicken.
• 8. Drizzle the sauce over the warm chicken tenders and sprinkle with the green onions.
• 9. Here is how it looks!
• 10. This is especially good served with Noodles Romanoff which is also a very quick dish to fix. https://www.justapinch.com/recipes/side/pasta-side/noodles-romanoff-bonnies.html

Steps:

• Mix together garlic powder, onion powder, paprika, salt, and pepper in a bowl. Sprinkle on both sides of chicken tenders.
• Heat olive oil in a large skillet over medium heat. Add chicken tenders and sear until browned, about 3 minutes per side. Remove to a plate and loosely tent with foil.
• Reduce heat to medium and melt butter in the skillet. Add mushrooms and onion and cook until mushrooms start to brown, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
• Whisk together half-and-half, chicken broth, lemon juice, 2 tablespoons dill, and cornstarch in a medium bowl; add to the skillet. Stir until sauce is slightly thickened, about 3 minutes, and season with salt and pepper.
• Reduce heat to low, add chicken and any accumulated juices to the pan. Simmer until chicken is no longer pink in the center and the juices run clear, 4 to 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle the remaining 1 tablespoon dill on top of the chicken, and serve with lemon wedges.

Steps:

• Season flour with salt and pepper. Dredge chicken tenders in flour mixture until coated.
• Heat 1 tablespoon olive oil and butter in a large pan over medium-high heat. Add chicken and brown for 2 to 3 minutes per side. Remove from the pan and keep warm.
• Reduce heat to medium and add remaining 1 tablespoon olive oil. Add garlic and saute until fragrant, about 30 seconds, being careful not to burn it.
• Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add chicken stock and cook until sauce has reduced, about 10 minutes. Add half-and-half, Parmesan cheese, and lemon juice; let reduce for 10 more minutes.
• Dissolve cornstarch in water and add to the pan. Add chicken and allow to heat through, about 10 more minutes. Season with salt and pepper and serve.