CHICKEN TENDERS IN SAUCE RECIPES

CHICKEN TENDERS IN LEMON-MUSHROOM CREAM SAUCE RECIPE ...

Chicken Tenders in Lemon-Mushroom Cream Sauce Recipe ... image

An easy weeknight dinner for the family, but one that also will leave a remarkable impression on dinner guests. A creamy dill sauce accented by the bright flavor of lemon is the perfect topper for tender, pan-seared chicken.

Provided by lutzflcat

Categories Meat and Poultry Chicken

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon paprika
salt and ground black pepper to taste
1 pound chicken tenders
2 tablespoons olive oil
1 tablespoon butter
1 cup sliced mushrooms
¼ cup finely chopped onion
1?½ teaspoons minced garlic
? cup fat free half-and-half
½ cup low-sodium chicken broth
3 tablespoons freshly squeezed lemon juice
3 tablespoons chopped fresh dill, divided
1 tablespoon cornstarch
salt and ground black pepper to taste
1 lemon, cut into wedges

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.

Nutrition Facts : Calories 261.5 calories, CarbohydrateContent 9.3 g, CholesterolContent 74.8 mg, FatContent 13.1 g, FiberContent 0.8 g, ProteinContent 26.1 g, SaturatedFatContent 3.9 g, SodiumContent 231.2 mg, SugarContent 3.3 g

CHICKEN TENDERS WITH DIPPING SAUCES – RECIPE CHAMPIONS

Chicken Tenders with Dipping Sauces – Recipe Champions image

Provided by Recipe Champions

Prep Time 20 minutes

Cook Time 10 minutes

Yield 6 tenders

Number Of Ingredients 32

Ingredients

6 boneless, skinless chicken tenders
3 cups all purpose flour
2 tbsp garlic powder
1 tbsp paprika
1 tbsp onion powder
2 tbsp salt
1 tbsp black pepper
5 eggs
1/4 cup hot water
2 gallons vegetable oil
2 cups basil leaves
1 cup grated parmesan cheese
4 cloves of garlic
1/2 cup olive oil
salt and pepper to taste
1/2 cup mayo
1/4 cup ketchup
1 tbsp garlic
1 tsp salt and blackpepper
1 tsp Worcestershire sauce
1/2 cup dijon mustard
1 tbsp red wine vinegar
1/4 cup honey
1/2 cup ketchup
1/4 cup chipotle peppers in adobo sauce
1 tbsp yellow ballpark mustard
1 cup mayo
1/2 cup sour cream
1/4 cup chopped parsley
1 tbsp chopped chives
1 tbsp onion powder
1 tbsp chopped dill (fresh)

Steps:

Heat oil to 375ºF.
In a large bowl, combine the flour, salt, garlic and onion powder, paprika and black pepper. In another bowl, combine the eggs with water and hot sauce.
Pat the chicken as dry as possible. Add chicken to the egg mixture and then into the flour (keep one had wet and one hand dry). Try to press the flour mixture into the chicken (this will help with the dredge). Then repeat this process again on the coated chicken to complete the double dredge.
Add chicken to the hot oil and fry for exactly 5 minutes. Take the chicken out and set aside making sure to immediately salt the chicken when it comes out of the fryer.
In a food processor or blender, combine the mayo, sour cream, chopped parsley, chives, onion powder and dill. Pulse a few times and then blend for about 30 seconds until a creamy sauce consistency is achieved. Set aside for later.
Combine the basil, parmesan and garlic in a food processor. Pulse until everything is combined. Add olive oil and blend well until the sauce comes together (about 2 minutes). Set aside for later.
In a bowl, combine mayonnaise, ketchup, worcestershire sauce, garlic salt and black pepper. Mix well and set aside for later.
In a bowl, combine dijon mustard with honey, mayonnaise and red wine vinegar. Mix well and set aside for later.
Combine chipotles in adobo sauce with ketchup and the ballpark mustard. Mix well and enjoy with your tenders and other sauces!

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