Parmesan Crusted Chicken Tenders in a Lemon Wine Sauce

Peanut and I just got back from shoprite (shocker!). I didn’t see anything yum worthy on sale, so I picked up a 1.25 lb package of chicken fingers and some Holland House “white with lemon flavor” cooking wine. It was on sale for $2.50 and I really love cooking with the stuff. It’s cheap, easy, and tastes really good in this recipe. I picked chicken tenders instead of regular breast (even though it’s a little more expensive) for a reason. The tenders cook more evenly and are easier to distribute to a todder. I really love this recipe. It’s better than the version you’ll get at most restaurants, imho.


  • About 1lb Chicken Tenderloins
  • 2 Eggs
  • 1 Tbs Milk or Water
  • 3/4 Cup Flour
  • 3/4 Cup Plain Bread Crumbs
  • 1/2 Cup Grated Parmesan
  • 1 Tsp Garlic Salt
  • 1/2 Tsp Pepper
  • Olive Oil (for frying)
  • 1/4 Cup Holland House White Cooking Wine with Lemon Flavor
  • 1/2 Cup Chicken Stock
  • 2 Tbs Butter, Softened (and rolled in flour so it’s stuck to all sides)


  1. In a mixing bowl, mix the eggs and milk (or water) until blended
  2. In another bowl, mix the bread crumbs, parmesan, garlic salt & pepper
  3. In batches, Dredge the chicken tenders in flour, dip in egg mixture, and then coat in the parmesan breadcrumbs.
  4. Put 2 Tbs olive oil in a skillet and heat to med/high heat.
  5. When the oil is hot, add the chicken tenders to the pan (in batches if need be, so that they aren’t touching) for about 4 minutes per side (breading will be golden).
  6. When all of the tenders are cooked, remove them from the pan and set aside.
  7. Add the chicken stock and wine to the pan.
  8. When it gets hot, add in the butter that’s been coated with flour. Stir for about 3 minutes over med/high heat until the sauce is slightly thickened.
  9. Return the tenders to the pan and toss until they are all coated.
  10. Serve immediately! (I like this with a simple salad and steamed white rice, personally)

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