A bright lemon sauce flavors delicate chicken tenderloins in this quick dinner. Tenderloins, or tenders, are a secondary muscle that lies directly under the chicken breast. As the name suggests, they’re very tender and need only a few minutes to cook. White wine and capers add to the lemony sauce for a tangy treat.
The tenderloins are flattened to about 1/4-1/2-inch thick. This can be done with the bottom of a heavy skillet or meat mallet. Be careful not to press too hard. The chicken flesh may shred.
Helpful Hints:
- You can use boneless, skinless chicken breast instead of tenderloin. Be sure to flatten them to 1/4- to 1/2-inch thick.
- You can use any type of mushroom.
Lemony Chicken Tenders
Yield 2 servings. Recipe by Linda Gassenheimer
3/4 pound chicken tenderloin
1 tablespoon butter
1 cup sliced mushrooms
2 teaspoons minced garlic
1/2 cup dry white wine
2 tablespoons water
2 teaspoons cornstarch
2 tablespoons lemon juice
2 tablespoons drained capers
2 tablespoons chopped parsley (optional garnish)
2 lemons cut into wedges for garnish
Flatten tenderloins to about 1/4- to 1/2-inch thick with the bottom of a heavy skillet or a meat mallet. Heat butter in a large nonstick skillet over medium-high heat. Add the chicken and brown for 2 minutes per side. A meat thermometer should read 165 degrees. Divide between 2 dinner plates and add the mushrooms and garlic to the skillet. Saute 2 minutes.