Chicken Tenders with Creamy Lemon-Garlic Sauce
Description
A lemony garlic cream sauce coats chicken tenders in this decadent recipe that works over pasta or rice.
Ingredients
•
2 tablespoons all-purpose flour
•
salt and ground black pepper to taste
•
1 1/2 pounds chicken tenders
•
2 tablespoons olive oil, divided
•
1 tablespoon butter
•
5 cloves garlic, minced, or more to taste
•
1/2 cup dry white wine
•
2 cups chicken stock
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1/2 cup half-and-half
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1/4 cup grated Parmesan cheese
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2 tablespoons lemon juice
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2 teaspoons cornstarch
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4 teaspoons water
Directions
1
Season flour with salt and pepper. Dredge chicken tenders in flour mixture until coated.
2
Heat 1 tablespoon olive oil and butter in a large pan over medium-high heat. Add chicken and brown for 2 to 3 minutes per side. Remove from the pan and keep warm.
3
Reduce heat to medium and add remaining 1 tablespoon olive oil. Add garlic and saute until fragrant, about 30 seconds, being careful not to burn it.
4
Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add chicken stock and cook until sauce has reduced, about 10 minutes. Add half-and-half, Parmesan cheese, and lemon juice; let reduce for 10 more minutes.
5
Dissolve cornstarch in water and add to the pan. Add chicken and allow to heat through, about 10 more minutes. Season with salt and pepper and serve.