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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.
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