Name: Chicken Tenders in Lemon-Mushroom Cream Sauce
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Garlic powder - 1 teaspoon; Onion Powder - 1 teaspoon; Paprika - ¼ teaspoon; Salt and ground black pepper to taste - ¼ teaspoon; Chicken tenders - 1 pound; Olive oil - 2 tablespoons; Butter - 1 tablespoon; Sliced mushrooms - 1 cup; Finely chopped onion - ¼ cup; Minced garlic - 1 ½ teaspoons; Fat free half-and-half - ⅔ cup; Low-sodium chicken broth - ½ cup; Freshly squeezed lemon juice - 3 tablespoons; Chopped fresh dill, divided - 3 tablespoons; Cornstarch - 1 tablespoon; Salt and ground black pepper to taste - 1 tablespoon; Lemon, cut into wedges - 1

Ingredients for - Chicken Tenders in Lemon-Mushroom Cream Sauce

1. Garlic powder 1 teaspoon

2. Onion Powder 1 teaspoon

3. Paprika ¼ teaspoon

4. Salt and ground black pepper to taste ¼ teaspoon

5. Chicken tenders 1 pound

6. Olive oil 2 tablespoons

7. Butter 1 tablespoon

8. Sliced mushrooms 1 cup

9. Finely chopped onion ¼ cup

10. Minced garlic 1 ½ teaspoons

11. Fat free half-and-half ⅔ cup

12. Low-sodium chicken broth ½ cup

13. Freshly squeezed lemon juice 3 tablespoons

14. Chopped fresh dill, divided 3 tablespoons

15. Cornstarch 1 tablespoon

16. Salt and ground black pepper to taste 1 tablespoon

17. Lemon, cut into wedges 1

How to cook deliciously - Chicken Tenders in Lemon-Mushroom Cream Sauce

1 . Stage

Mix together garlic powder, onion powder, paprika, salt, and pepper in a bowl. Sprinkle on both sides of chicken tenders.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.

5 . Stage

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 tablespoon of dill on top of chicken, and serve with lemon wedges.