Chicken tender with Honey Mustard Sauce

Chicken tenders coated in flour and cooked for a crispy crust. Then simmered in a creamy honey mustard sauce. This is a delicious chicken dinner recipe for the busy working days.

Course Dinner

Cuisine American

Prep Time 5

Cook Time 20

Servings people

Calories 423kcal

Author Subhasmita

Ingredients

450 grams Chicken tenders (1 pound)
⅓ cup Flour
½ teaspoon Salt
¼ teaspoon Pepper
2 tablespoon Butter
1 teaspoon Oilve oil

For Honey mustard Sauce

1 tablespoon Butter
2 tablespoon Minced shallots
1 teaspoon Garlic
¾ cup Chicken stock
⅓ cup Heavy Cream
2 tablespoon Dijon Mustard
2 tablespoon Whole grain mustard
⅓ cup Honey
1 sprig Fresh Rosemary

Instructions

In a shallow dish mix flour, salt and pepper.
Coat chicken tenders with flour on both the sides. Shake off extra flour.
Melt 2 tablespoon butter and oil in a skillet.
Place coated chicken tenders on the hot skillet and cook for 2 minutes. Flip and cook for another 2 minutes. ( ref note 1)
To the same skillet, add rest of the butter. Add shallots and garlic. Saute until the shallots are softened and garlic is aromatic.
Add stock, whole grain mustard, dijon mustard, honey and rosemary. Whisk well.
Lower the heat, add slowly add heavy cream. Mix well. Check salt and add if required. (ref note 2)
Simmer the sauce for 2-3 minutes. When the sauce starts to thicken, add chicken tenders. Pour sauce over chicken. Simmer for 2 minutes.
Serve with roasted greens or mashed potato.

Video

Notes

Cook chicken in batches. Don't over crowd the pan, else the crust will not crisp up.
After the cream is added, check for salt. The mustard, chicken stock has salt in it. So it is best to check for the seasoning at the end. I have added about 1/4 teaspoon of salt at the end.
If using low fat cream or half and half, It might curdle. So best is to use high fat Heavy whipping cream.

Nutrition