I obviously love cooking. I enjoy the smells and the way my home feels when something delicious is cooking in my kitchen. It’s fun falling in love with a recipe all over again! That is what has happened with these little chicken tenders. Lately I just can’t get enough of them! If you’re looking for a new meal for dinner tonight this is for you! I like to serve it with brown rice and broccoli.
CONVERSATION STARTER FOR DINNER TONIGHT: How do you feel you fit into the family?
CHICKEN TENDERS WITH GREEN CHILI SAUCE
- 8 chicken tenders
- Coarse salt
- Fresh ground black pepper
- Rubbed sage sage rubbed between your fingers to almost powder
- Steak seasoning or another favorite “dry” seasoning
- 1 Tablespoon olive oil
- 2 teaspoons butter
- 1 ⁄3 cup cream
- 1 - 4 oz. can mild diced green chilies
- 2 Tablespoons cream cheese
- 1 cup brown rice
- 2 1/2 cups chicken broth
- 1 Tablespoon butter
Prepare the Brown Rice: Bring rice, chicken broth and butter to a boil. Reduce heat, cover with tight fitting lid. Simmer 45 min. Allow to rest for 5 min. Cooking times may vary.
Prepare the Chicken Tenders: Wipe off the chicken tenders with a wet paper towel. Place the tenders on clean paper towels and sprinkle each one with the following in order given: coarse salt, fresh ground black pepper, rubbed sage, cumin and steak seasoning on both sides.
In a medium fry pan over medium heat add olive oil and butter until it just starts to sizzle.
Place the chicken tenders in the pan and sear about 3 min. per side. Turn the heat down to low.
Add cream. Cook for 1 min. Mix in the diced chilies. Dot little pieces of cream cheese around the chicken and chili sauce. Cover. Continue to cook over low heat for 15 min.
Serve immediately over Brown Rice. Serve with: Brown Rice, broccoli, cauliflower, or fresh peas. Other options: quinoa, white rice.
Variations: Chicken Tenders – cut your own tenders from boneless/skinless chicken breasts by cutting 2-inch long strips. Use Half and Half in place of cream. Use small boneless/skinless chicken breasts.