Chicken Tenders In Creamy White Sauce Food

CHICKEN IN WHITE SAUCE

Steps:

• Season chicken with half a teaspoon of salt and a quarter teaspoon of white or black pepper.
• Place a pot on medium-high heat. Place chicken in the pot (no need to add any oil before placing the chicken - the fat from the chicken will be sufficient) and let it cook on one side for about 7 minutes. Flip to the other side and let it cook for another 5 minutes or until desired doneness. Remove chicken from pot.
• To the same pot, place in the butter and let it melt. Add the onion and garlic and saute until fragrant for about 2 minutes.
• Add the flour and stir. Let the flour cook in the butter for 1 minute while stirring continuously.
• Slowly add 2 cups of water into the pot and stir.
• Add the chicken bouillon powder, remaining 1/4 teaspoon of white (or black) pepper and stir.
• Add back the chicken to the pot. Make sure the chicken is completely immersed in the liquid or spoon some of the liquid on top to cover it. Cover and cook for about 5 minutes. After 5 minutes, open and stir.
• Add the cream then let it simmer for another 3 minutes. Taste to ensure seasoning is perfect. I like a little more white pepper so I add some more at this point.
• Add chopped parsley and stir then turn off the heat.
• Serve with boiled rice or pasta. Garnish with more parsley if desired.

EASY CREAMY CHICKEN TENDERS WITH RICH SAUCE

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!!

TONY'S CHICKEN TENDERS WITH HONEY MUSTARD SAUCE

Steps:

• Preheat oil to 350 degrees F.
• Cut the chicken breasts into long strips and set aside.
• Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.
• Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.
• Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko.
• Fry in the hot peanut oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray. Serve with Honey Mustard sauce.
• Mix all the ingredients in a small bowl and season with salt and pepper. The sauce can be held in the refrigerator for 1 week.

CHICKEN TENDERS IN LEMON-MUSHROOM CREAM SAUCE

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.

CHICKEN IN GARLIC WHITE WINE CREAM SAUCE

Steps:

• Lightly brown both sides of chicken in olive oil.
• Add onion, garlic, mushrooms, and butter and saute about 4-5 minutes until onions start to become translucent.
• Add wine and Worcestershire sauce and cook an additional 2 minutes.
• Lower heat and add cream, salt, pepper, basil, and parsley.
• Too high of heat will cause the cream to curdle.
• Simmer on low 20-25 minutes until done.

CHICKEN PARMESAN IN CREAM SAUCE

Steps:

• Pat chicken tenders dry with paper towels and season lightly with salt and pepper.
• Place flour on a shallow plate. Place beaten eggs into a shallow bowl. Combine grated Parmesan cheese, Italian-seasoned panko crumbs, and 1 teaspoon smoked paprika, and place on a second shallow plate.
• Cover a dinner plate or platter with parchment paper.
• Dip each lightly seasoned chicken breast tender in flour, shaking off the excess. Next, dip in beaten egg, and hold the tender over the eggs to allow excess to drip back into the bowl. Place each tender on the panko mixture. With dry fingers, scoop panko mix over the tender, patting the crumbs in. Place on the parchment-covered plate.
• Repeat with remaining chicken tenders, until all tenders are breaded with flour, egg, and panko mix.
• Melt 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium heat until butter is bubbling. Add tenders, 1 at a time, being careful not to crowd the skillet. You may need to cook chicken in 2 batches. Cook until breading is browned and chicken is no longer pink in the center and the juices run clear, 3 to 4 minutes per side, being careful not to burn the breading.
• Turn tenders when the crust is nicely browned and continue cooking until an instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Adjust heat down a notch or two, if the crust is getting too brown, and add a bit more oil or butter, if the skillet looks dry. Remove cooked chicken to a cooling rack.
• Add garlic to the skillet, and stir until garlic is fragrant, 30 to 45 seconds. Deglaze skillet with white wine, stirring up all the browned bits from the bottom of the skillet. Season Italian herb seasoning blend and red pepper flakes.
• Stir in cream and heat over medium high. Bring sauce to a boil, stirring frequently, and adjust flavor with salt and pepper, if needed. Allow sauce to bubble until desired consistency is achieved, 3 to 4 minutes.
• Return cooked chicken tenders to the skillet and warm in the sauce, about 1 minute.
• Garnish with fresh parsley.

CHICKEN IN POOR MAN'S RICH CREAM CHEESE SAUCE

Steps:

• Sprinkle chicken with seasoning salt and garlic powder, and set aside.
• In a microwaveable bowl, mix cream cheese, milk, garlic powder and pepper.
• Microwave for 30 seconds at a time, checking and stirring until cream cheese is melted.
• Heat olive oil in a saute pan.
• Add chicken to pan and saute at medium heat adding small amounts of water to pan, as needed, so that chicken doesn't get too dry or stick to pan. The chicken will release juices that blend with the water.
• When chicken is cooked through, but there is still some of this "juicy water" in the pan, add the sauce to the pan and cook until heated through.
• Remove chicken with a slotted spoon and arrange on a bed of white rice.
• Spoon or pour sauce over the chicken and then sprinkle with parsley or chives.
• NOTE: I usually serve this dish with a side of steamed broccoli drizzled in heated olive oil (I season the heated olive oil with lime juice and garlic powder). YUMMY!

CHICKEN TENDERS WITH CREAMY HONEY MUSTARD

Steps:

• Preheat oven to 475 degrees. Place flour in a shallow bowl, and egg in a second one; season both with salt and pepper. Pulse cereal and oil in a food processor until fine crumbs form. Season with salt and pepper; transfer to a third shallow bowl.
• Coat chicken: first in flour, shaking off excess; then with egg, letting excess drip off; and finally in cereal mixture, pressing to help it adhere. Place on a baking sheet, and bake until light golden brown and cooked through, 10 to 15 minutes, turning over halfway through.
• Meanwhile, in a small bowl, mix together sour cream, mustard, and honey; season with salt and pepper. Serve tenders and vegetables with creamy honey mustard on the side.