Chicken Tenders In Creamy White Sauce Recipes

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:

• 1. Prepare the onion paste. Place the broth, ginger, garlic, bay leaves, cloves, 1 teaspoon garam masala, and salt in a large pan and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer about 10 minutes:2. Add the chicken, increase the heat to medium-high, cover the pan, and cook until the chicken pieces are tender, about 15 minutes. Remove the chicken to a bowl. Pass the broth through a strainer and save for the sauce. (You should have at least 3 cups. If not, add some more chicken broth.)3. Heat the oil in a large nonstick wok or saucepan over medium heat and cook the onion paste, stirring, until transparent, about 5 minutes. (Do not increase the heat.) Add the cornstarch and continue to cook, stirring, until golden and fragrant, about 5 minutes. 4. Add the coriander, paprika, nutmeg, and mace, then mix in the reserved chicken broth and milk, a lime at a time, stirring constantly to prevent lumps from forming. Bring to a boil over high heat, then reduce the heat to medium-low, cover the pan, and simmer about 5 minutes. (If the sauce seems thin, dissolve 1 to 2 more tablespoons cornstarch in about 1/2 cup of milk and stir it in.)5. Mix in the reserved chicken pieces and the cream and simmer, stirring as needed, until the sauce is almost like a thick custard and the oil separates to the sides, about 20 minutes. Add the tomatoes and cilantro and cook another 5 minutes. Transfer to a serving dish, garnish with the garam masala, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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.

Steps:

• 1. Heat enough olive oil (approx. 2 T.) to coat your sauté pan, add the chopped onion, and cook until tender and translucent;
• 2. add the chicken tenders and sear; remove chicken from pan and add the white wine (or chicken broth) to deglaze the pan. let reduce by 1/4 (approximately 3 minutes on med/high heat).
• 3. Add the tomatoes and let cook until the tomatoes soften. Then add the heavy cream (or milk), worcestershire sauce and 1/2 half of the basil leaves that have been cut (or 1/2 of the dried basil leaves).
• 4. Add the chicken tenders back to the sauce and let cook for approximately 8 minutes or until chicken is cooked through and sauce thickens a little. Before serving add the rest of the basil chiffonade (or dried basil).
• 5. NOTE 1: You can increase the amount of sauce by increasing the wine (or broth) and cream (or milk); just taste to see if it needs more salt, pepper and/or basil and worcestershire sauce. ALSO, if you would like a thinner sauce with fewer calories, you can omit the cream/milk and increase the wine/broth to 1/2 cup. This will change the taste and creaminess -but will still be good.
• 6. NOTE 2: ** I have included alternatives to the listed ingredients in case you can't use or don't have some of the ingredients (wine, fresh veggies, etc.). Just be aware if you use the alternative ingredients, it will not be the same recipe or taste the same as my original dish -but will still be as good.
• 7. ENJOY!!