Bonnies Chicken Tenders With Lemon Pan Sauce Recipes

CHICKEN TENDERS WITH CREAMY LEMON-GARLIC SAUCE

Chicken Tenders with Creamy Lemon-Garlic Sauce image

This creamy Alfredo-type chicken dish has become a favorite of my family. My daughter requests it constantly served over bow tie pasta. You can also serve it with rice.

Provided by Mark S.

Categories Meat and Poultry Chicken Chicken Tenders Recipes

Time 45m

Yield 6

Number Of Ingredients 13

Ingredients

2 tablespoons all-purpose flour
salt and ground black pepper to taste
1 ½ pounds chicken tenders
2 tablespoons olive oil, divided
1 tablespoon butter
5 cloves garlic, minced, or more to taste
½ cup dry white wine
2 cups chicken stock
½ cup half-and-half
¼ cup grated Parmesan cheese
2 tablespoons lemon juice
2 teaspoons cornstarch
4 teaspoons water

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.

Nutrition Facts : Calories 263.7 calories, Carbohydrate 6 g, Cholesterol 82.1 mg, Fat 12.6 g, Fiber 0.2 g, Protein 26.3 g, SaturatedFat 4.6 g, Sodium 518.8 mg, Sugar 0.8 g

BONNIE'S LEMONY CHICKEN

BONNIE'S LEMONY CHICKEN image

This is my favorite dish to serve guests because it is elegant looking without taking a lot of time to prepare it. Made with chicken tenders soaked in buttermilk, and fried until golden brown. The chicken tenders are then topped with a finger-licking sauce that takes it right over the top in flavor! I have been making this dish for several years, and I have never found anyone that didn't like it. A great TNT recipe! Enjoy! Original recipe by Sandra Lee, and the photos are my own.

Provided by BonniE ! @ReikiHealsTheSoul

Categories Chicken

Number Of Ingredients 12

Ingredients

CHICKEN RECIPE
1 - quart of buttermilk to cover the tenders
1 - tablespoon of lemon zest
4 - boneless skinless chicken breasts, tenders removed, or store bought tenders
2 - cups all-purpose flour
1 - cup cornstarch
- vegetable oil for frying
LEMON SAUCE
1 - 10 ounce jar of lemon curd
1/4 - cup chicken broth
1/4 - teaspoon ground ginger
1/2 - teaspoon soy sauce

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!

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