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

Chicken Tenders in Lemon-Mushroom Cream Sauce

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.