Chicken Tenderloins With Pan Sauce - Two Ways

Preparation ~
Season the chicken with salt and pepper and dredge the chicken in the flour, shaking off any excess.

Heat the olive oil in a large skillet over medium-high heat. Add the chicken tenders, one at a time and cook until barely golden on one side - 2 to 3 minutes. Turn over and cook for another 2 minutes. Remove the tenders from the skillet and set aside.

Add the onion to the skillet (it may be necessary to add a bit more oil) and cook until soft and translucent, about 3 minutes. Add the garlic, cook for 1 minute additional, then deglaze the pan with the white wine, scraping up any of the browned bits for flavor.

As soon as the wine begins to evaporate, add the chicken broth and capers. Cook for a minute or two and add the fresh lemon juice.

Return the chicken tenders to the pan and cook, turning frequently, until the tenders are cooked through - about 3 to 4 minutes. Transfer the chicken to a serving platter and pour the sauce over top. Garnish with parsley.

Makes 4 servings

Recipe Notes ~
I served this dish with Balsamic-Buttered Roasted Zucchini and Tarragon-Dijon Roasted New Potatoes. You can pop them both in a hot oven to cook on foil-lined pans while you prepare the chicken - quick, easy and no cleanup. Just be sure to recycle your aluminum foil if your community participates!

Here's the plan:

1. Preheat your oven to 425°F. Line 2 baking sheets with foil and spray lightly with non-stick spray.

2. Cut 4 small zucchini into 1/2 inch thick slices and set aside.

3. Cut six small (about 2-inch diameter) new potatoes into quarters. Place in a mixing bowl and season with salt and pepper. Melt 1/2 tablespoon of butter in a small dish. Add 1 teaspoon Dijon mustard. Pour butter-mustard mixture over the potatoes, and toss to coat thoroughly. Arrange in a single layer on one of the foil-lined sheets and place in the oven.

4. Now arrange your zucchini in a single layer on the remaining foil-lined sheet and sprinkle with salt and pepper. Melt another 1/2 tablespoon of butter in a small dish. Add 1/2 tablespoon balsamic vinegar and whisk to combine. Brush the zucchini slices with the mixture and place in the oven as well.

5. Cook until the potatoes are tender and golden brown - about 12 to 15 minutes total. The zucchini should need about 10 to 12 minutes total. You want it to be soft and nicely caramelized.

Version #2 - Smothered Sherry Chicken Tenderloins

Ingredients ~
1 lb chicken tenderloins, trimmed of any white connective tissue
2 tablespoons flour
2 tablespoons extra virgin olive oil
1/2 medium sweet onion, sliced
2 cloves garlic, minced
1/2 cup dry sherry
1/4 cup chicken broth
2 tablespoons bread crumbs
1/2 cup shredded muenster cheese

Preparation ~
Preheat the oven to 375°F.

Season the chicken with salt and pepper and dredge the chicken in the flour, shaking off any excess.

Heat the olive oil in a large skillet over medium-high heat. Add the chicken tenders, one at a time, and cook until barely golden on one side - 2 to 3 minutes. Turn over and cook for another 2 minutes. Remove the tenders from the skillet and set aside.

Add the onion to the skillet (it may be necessary to add a bit more oil) and cook until they begin to brown, about 5 to 6 minutes. Add the garlic, cook for 1 minute additional, then deglaze the pan with the sherry, scraping up any of the browned bits for flavor.

Stir in the chicken broth and return the chicken to the pan. Continue to cook, turning frequently, until the tenders are cooked through - about 3 to 4 minutes.

Spray a glass baking dish, just large enough to hold the chicken in a single layer, with non-stick spray and transfer the chicken and onions. Sprinkle with bread crumbs and top with shredded cheese.

Pour the pan sauce evenly over the top and place in the preheated oven. Bake just long enough to melt the cheese - about 3 to 5 minutes. Serve immediately.

Makes 4 servings

Recipe Notes ~
This chicken goes nicely with penne topped with your favorite meatless red sauce and a green vegetable or salad. Here I chose to serve it with roasted zucchini.