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Chicken Tenders In Sherry Cream Sauce
These chicken tenders are an adult-only meal because of the sherry in the cream sauce and the marinade ingredients. Great meal for the grown ups.
Prep Time4 hrs
Cook Time25 mins
Total Time4 hrs 25 mins
Servings: 6 -8
- 2 lbs chicken tenders
- 1 cup red vermouth
- 2 tbs olive oil
- 3 sprigs fresh thyme
- 2 cloves garlic finely minced
- 8 oz button mushrooms cut in half
- 1 cup chicken stock
- 1/4 cup dry sherry
- 1/2 cup sour cream OR creme fraiche
- Salt and pepper to taste
Place chicken tenders in a large bowl or container that has a tight-fitting lid. Pour in the red vermouth. Marinate at least 4 hours, preferably overnight.
Heat oil in a large deep skillet over medium heat. Drain the chicken and pat dry. Brown chicken on both sides--this may have to be done in shifts. Remove from pan and tent with foil.
Turn the heat up to high and sear the mushrooms until they are a nice deep brown. Deglaze pan with the sherry then add the garlic. Stir in the chicken stock and cook over medium-high heat until the liquid is reduced to about half.
Whisk in the sour cream until there are no lumps/ Add the chicken back to the pan and heat through.
Serving: 1g | Calories: 316kcal | Carbohydrates: 5g | Protein: 35g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 108mg | Sodium: 251mg | Potassium: 756mg | Fiber: 1g | Sugar: 2g | Vitamin A: 190IU | Vitamin C: 3.9mg | Calcium: 33mg | Iron: 1mg