Wednesday, September 27, 2017

Chicken Tenders with Green Chili Sauce

My friend recommended the Food Nanny to me and so I checked out her recipe book at my library and this was the first thing I made and it was delicious. So, I may be posting a lot more of her recipes on here if they're all this good!

Chicken Tenders with Green Chili Sauce
adapted from the Food Nanny

  • 8 chicken tenders (I just cut a couple chicken breasts in half and then sliced it 2-3 times to make tenders)
  • Coarse salt
  • Fresh ground black pepper
  • Rubbed sage (sage rubbed between your fingers to almost powder)
  • Cumin
  • Steak seasoning or another favorite “dry” seasoning (I used seasoned salt)
  • 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 or white rice
  • 2 1/2 cups chicken broth
  • 1 Tablespoon butter
  1. Prepare rice: Bring rice, chicken broth and butter to a boil. Reduce heat, cover with tight fitting lid. Simmer 15-20 min. if it's white rice and 45 min. if it's brown rice. Allow to rest for 5 min. Cooking times may vary.
  2. 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.
  3. In a medium fry pan over medium heat add olive oil and butter until it just starts to sizzle.
  4. Place the chicken tenders in the pan and sear about 3 min. per side. Turn the heat down to low.
  5. 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. I actually simmered mine for about an hour and it just fell apart. So good!
  6. Serve immediately over rice. Serve with: Brown Rice, broccoli, cauliflower, or fresh peas. Other options: quinoa, white rice.


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