1 cup, chicken stock and additional 1/4 cup for finish
1 tsp lemon juice
1/3 cup, milk
1 tbsp, all-purpose flour
2 - 4 tbsp, olive oil
Salt and pepper to taste
Instructions
In a heated pan, brown the chicken tenders in the
olive oil, approximately 3 minutes each side, salt
and pepper to taste. Remove from pan and set aside.
Adding more olive oil, sauté the celery and onions,
3 - 5 minutes.
Add the cup of chicken stock, butter, curry, lemon
juice and tenderloins to the pan and cook until
the chicken is done, approximately 15 minutes.
While this is cooking, stir the flour into the
remaining 1/4 cup of chicken stock and mix
thoroughly. This will be your sauce thickener.
Do not add it to the pan yet.
Add the mushrooms and milk. After returning to a
low boil, add the broth-flour mix and stir until
sauce thickens. Remove from pan and serve.
Suggest serving over white rice boiled in chicken
broth.
Recipe origin - Cooks.com modified to my taste and
methods.
Originally Submitted
1/16/2022
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