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)
- In a mixing bowl, mix the eggs and milk (or water) until blended
- In another bowl, mix the bread crumbs, parmesan, garlic salt & pepper
- In batches, Dredge the chicken tenders in flour, dip in egg mixture, and then coat in the parmesan breadcrumbs.
- Put 2 Tbs olive oil in a skillet and heat to med/high heat.
- 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).
- When all of the tenders are cooked, remove them from the pan and set aside.
- Add the chicken stock and wine to the pan.
- 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.
- Return the tenders to the pan and toss until they are all coated.
- Serve immediately! (I like this with a simple salad and steamed white rice, personally)