Chicken Tenders in Lemon-Mushroom Cream Sauce

Name: Chicken Tenders in Lemon-Mushroom Cream Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 teaspoon garlic powder; 1 teaspoon onion powder; 0.25 teaspoon paprika; salt and ground black pepper to taste; 1 pound chicken tenders; 2 tablespoons olive oil; 1 tablespoon butter; 1 cup sliced mushrooms; 0.25 cup finely chopped onion; 1.5 teaspoons minced garlic; 0.66666668653488 cup fat free half-and-half; 0.5 cup low-sodium chicken broth; 3 tablespoons freshly squeezed lemon juice; 3 tablespoons chopped fresh dill, divided; 1 tablespoon cornstarch; salt and ground black pepper to taste; 1 lemon, cut into wedges

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This chicken tenders in lemon-mushroom sauce recipe is an easy weeknight dinner for the family but one that will also leave a remarkable impression on dinner guests.

Recipe by lutzflcat

Updated on March 29, 2023

Prep Time:

15 mins

Cook Time:

25 mins

Total Time:

40 mins

Servings:

4

Jump to Nutrition Facts

Ingredients

1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon paprika
salt and ground black pepper to taste
1 pound chicken tenders
2 tablespoons olive oil

Lemon Dill Sauce:

1 tablespoon butter
1 cup sliced mushrooms
¼ cup finely chopped onion
1 ½ teaspoons minced garlic
⅔ cup fat free half-and-half
½ cup low-sodium chicken broth
3 tablespoons freshly squeezed lemon juice
3 tablespoons chopped fresh dill, divided
1 tablespoon cornstarch
salt and ground black pepper to taste
1 lemon, cut into wedges

Directions

Mix together garlic powder, onion powder, paprika, salt, and pepper in a bowl. Sprinkle on both sides of chicken tenders.
Heat olive oil in a large skillet over medium heat. Add chicken tenders and sear until browned, about 3 minutes per side. Remove to a plate and loosely tent with foil.
Reduce heat to medium and melt butter in the skillet. Add mushrooms and onion and cook until mushrooms start to brown, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
Whisk together half-and-half, chicken broth, lemon juice, 2 tablespoons dill, and cornstarch in a medium bowl; add to the skillet. Stir until sauce is slightly thickened, about 3 minutes, and season with salt and pepper.
Reduce heat to low, add chicken and any accumulated juices to the pan. Simmer until chicken is no longer pink in the center and the juices run clear, 4 to 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle the remaining tablespoon of dill on top of chicken, and serve with lemon wedges.

Nutrition Facts (per serving)

262	Calories
13g	Fat
9g	Carbs
26g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 262
% Daily Value *
Total Fat 13g	17%
Saturated Fat 4g	20%
Cholesterol 75mg	25%
Sodium 231mg	10%
Total Carbohydrate 9g	3%
Dietary Fiber 1g	3%
Total Sugars 3g
Protein 26g
Vitamin C 9mg	44%
Calcium 67mg	5%
Iron 1mg	7%
Potassium 400mg	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.