Chicken Tenders in Lemon-Mushroom Cream Sauce
Ingredients
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon paprika
- salt and ground black pepper to taste
- 1 pound chicken tenders
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 cup sliced mushrooms
- ¼ cup finely chopped onion
- 1 ½ teaspoons minced garlic
- ⅔ cup fat free half-and-half
- ½ cup low-sodium chicken broth
- 3 tablespoons freshly squeezed lemon juice
- 3 tablespoons chopped fresh dill, divided
- 1 tablespoon cornstarch
- salt and ground black pepper to taste
- 1 lemon, cut into wedges
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Instructions
- Mix together garlic powder, onion powder, paprika, salt, and pepper in a bowl. Sprinkle on both sides of chicken tenders.
- Heat olive oil in a large skillet over medium heat. Add chicken tenders and sear until browned, about 3 minutes per side. Remove to a plate and loosely tent with foil.
- Reduce heat to medium and melt butter in the skillet. Add mushrooms and onion and cook until mushrooms start to brown, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
- Whisk together half-and-half, chicken broth, lemon juice, 2 tablespoons dill, and cornstarch in a medium bowl; add to the skillet. Stir until sauce is slightly thickened, about 3 minutes, and season with salt and pepper.
- Reduce heat to low, add chicken and any accumulated juices to the pan. Simmer until chicken is no longer pink in the center and the juices run clear, 4 to 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle the remaining tablespoon of dill on top of chicken, and serve with lemon wedges.
Source
Original recipe: View Original