There's no shame in semi-homemade! It's fast and fabulous! One of my favorite go-tos is the various sauce lines from William Sonoma. Tonight I tried a new one, Chardonnay Lemon sauce. It's a little pricey but if you use it like I do, it will last you several meals and it's well worth it! I also like to pour the left over sauces into ice cube trays to freeze them and then transfer to a freezer zip bag so they last even longer and can be accessed easily.
Now, you can follow the directions on the bottle and you'll have a lovely meal but I tend to think the sauces are a little heavy and often the directions call to use the whole jar or bottle. But I encourage you to experiment to find what you like.
Second time saver... Chicken breast tenders. The quick cooking chicken secret.
What you need:
1 Package Chicken Breast Tenders
1 Tblsp Butter
1 Tblsp Olive Oil
Garlic Salt & Pepper
William Sonoma Chardonnay Lemon Finishing Sauce
Heat a heavy skillet over medium heat with butter and olive oil. Season chicken breast tenders with garlic salt and pepper and sauté until brown on both sides (3-4 min each side).
Once browned on each side, remove from the pan and set aside. Deglaze the pan with 1/4 cup water (fancy for pouring in the water and letting it get all the brown goodness off the bottom of the pan). Whisk in about a 1/4 of a cup of the Chardonnay Lemon Sauce and let simmer for a minute or two. Return the chicken breast tenders to the pan and coat with the sauce. Let simmer for a couple minutes and viola! Ready to serve!
If you have picky eaters in your family like I do, I have one that likes sauces and one that doesn't, you can reserve a few of the sautéed chicken breast tenders and serve them the lightly seasoned chicken. My kids love it! But their tastes are maturing and they're more willing to try new things which is awesome!
If you add some rice or pasta with a steamed veggie you are all set for a fast and fabulous dinner!!
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