While extensively discussing a dish to make, and we kept saying “pasta this pasta that”, and we decided…wait, let’s make a dish without pasta! So we did just that. Since we still wanted the dish to feel filling, we substituted pasta for a savory cream sauce.
We started with 4 chicken tenders, TJs sells a bargain bag of these. With just two of us, its easier to use chicken tenders rather than chicken breasts because they cook faster and don’t give us mass amounts of meat. Pat the chicken dry and sprinkle with salt and pepper. Drizzle the pan with olive oil and cook, about 3-4 minutes on each side. Remove the chicken from the pan, but leave all the browned goodness in there for the next round of ingredients.
To the same pan, we added finely chopped shallots, a couple cloves of garlic, sun-dried tomatoes, and red pepper flakes then sautéed them all in a little more heated olive oil. After adding a little more salt and pepper, we poured in about ¼ cup white wine, and let the flavors introduce for a couple minutes. Once they were well acquainted, we added about ½ cup chicken broth into the conversation. After a few more minutes, the liquid reduced by about half, and it was time to whisk in a few tablespoons of (always fat free) half & half. Be sure to whisk well, an immersion blender would be even better! Lastly, if you are feeling like going wild, crack open that jar of artichoke hearts, quarter them and add to the white wine cream sauce; be assured, you won’t regret adding those little gems in.
Once the delectable sauce is finito, place the chicken tenders on a dish and spoon a generous amount of sauce on top. In order to add a bit more sustenance, we sautéed some fresh cut green beans and yellow crookneck squash. It was simple yet divine.
From the Little Yellow Kitchen