Description
An easy weeknight dinner for the family, but one that also will leave a remarkable impression on dinner guests. A creamy dill sauce accented by the bright flavor of lemon is the perfect topper for tender, pan-seared chicken.
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
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 1 tablespoon dill on top of the chicken
- and serve with lemon wedges.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 4