Chicken Tenders In Cream Sauce
This recipe is so simple and delicious. I have been meaning to post it for a while but never got around to it until I saw the Whole Foods recipe contest is stovetop chicken recipes and I decided to enter it. This can be a quick weeknight supper or an elegant entree for a dinner party. Because I use chicken tenders it’s a very quick cook, including prep it’s less than 30 minutes. I like to serve with plain rice but it’s equally good eaten alone with a vegetable or salad on the side. I’ve been making this for years and I can’t honestly remember where I got the recipe, it’s quite possible I created it myself. The sauce is rich and so flavorful. You can omit the heavy cream altogether for a light sauce increasing the white wine to 1/2 cup and maybe add a tbs of butter.
Serves 3-4 depending on serving size
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- 8 chicken tenders
- 1 shallot peeled and chopped
- olive oil for pan
- 1/3 cup white wine
- 12 cherry tomatoes cut in half
- 1/2 cup heavy cream
- 6 basil leaves divided (3 and 3) cut chiffonade or 1/4 tsp dried basil
- 1 teaspoon worcestershire sauce
- salt and pepper to taste
Heat enough olive oil to coat your saute pan, add the shallot and cook until tender and translucent, add the chicken tenders and sear, remove chicken from pan and add the white wine to deglaze the pan, let reduce by 1/4 (approximately 3 minutes on med/high heat) add the cherry tomatoes and let cook until the tomatoes soften. Now add the heavy cream, worcestershire sauce and 3 of the basil leaves that have been cut. 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.
