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Lemony Chicken Tenders are a tangy treat

Lemony Chicken Tenders with Spinach Rice. Tribune New Service

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 bat. 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.

Countdown:

— Prepare all the ingredients.

— Make rice and set aside.

— Make chicken.

Shopping List:

To buy: 3/4 pound chicken tenderloin, 1 container sliced mushrooms, 1 jar minced garlic, 1 bottle white wine, 1 container cornstarch, 1 small bottle capers, 1 package microwaveable brown rice, 2 lemons, 1 bunch parsley (optional garnish), 1 bag washed, ready-to-eat spinach.

Staples: canola oil, butter, salt and black peppercorns.

LEMONY CHICKEN TENDERLOINS

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 bat. 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 Fahrenheit. Divide between 2 dinner plates and add the mushrooms and garlic to the skillet. Saute 2 minutes.

Spoon the mushrooms over the chicken. Add the white wine to the skillet, scraping up the brown bits in the bottom of the skillet. Mix the corn starch into the water and add to the skillet. Stir constantly until sauce is thick. Add the lemon juice and capers. Mix well and spoon sauce over chicken. Add parsley on top. Serve lemon wedges on the side.

Yield 2 servings.

Per serving: 326 calories (29% from fat), 10.5 g fat (4.6 g saturated, 2.9 g monounsaturated), 142 mg cholesterol, 40.2 g protein, 6.5 g carbohydrates, 1 g fiber, 348 mg sodium.

SPANISH RICE

Recipe by Linda Gassenheimer

1 package microwave brown rice (1 1/2 cups cooked)

3 cups washed, ready-to-eat spinach

2 teaspoons canola oil

Salt and freshly ground black pepper

Microwave rice according to package instructions. Measure 1 1/2 cups rice and reserve the remaining rice for another meal. Add spinach and oil to the warm rice. Stir until the spinach starts to wilt, about 1 to 2 minutes. Add salt and pepper to taste.

Yield 2 servings.

Per serving: 237 calories (23% from fat), 6.2 g fat (0.8 g saturated, 3.4 g monounsaturated), no cholesterol, 5.4 g protein, 40.4 g carbohydrates, 3.5 g fiber, 42 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.”

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