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Instructions |
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Add oil and 1 Tbsp. butter to skillet - heat to medium
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Rinse chicken, pat dry. Sprinkle one side with each spice, then rub lightly to set. Dredge each tender with flour.
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Fry tenders, about 4 minutes on each side, until golden brown. Remove from pan and increase heat to medium-high.
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Add remaining 1 Tbsp butter to pan. Add enough white wine to cover bottom. Boil, stirring constantly, until mixture is reduced by about 1/2. Drizzle over tenders and serve.
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| Serving
Suggestions |
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Serve with stuffing and steamed veggies for a great quick meal
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Originally Submitted
3/5/2008
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