Braised Chicken Tenderloin with Asparagus and Mushroom Sauce

"Hansel, stretch out thy finger that I may feel if thou wilt soon be fat."

Fatted Hansel Chicken: or Braised Chicken Tenderloin with Asparagus and Mushroom Sauce

  • 1/2 cup shredded Manchego cheese
  • 1 cup diced mushrooms (shiitake and crimini)
  • 1 cup artichoke hearts (roughly chopped)
  • 1/2 cup heavy whipping cream
  • 1/2 cup half and half
  • 1/2 stick butter
  • white pepper
  • 1 clove minced garlic
  • Sacrificial Virgin Olive Oil
  • salt, seasoning
  • 8-10 pieces of chicken tenderloin

In a saucepan, on medium head, add the butter, mushrooms, white pepper, and garlic.  When the mushrooms and garlic begin to smell really good, add the cream, half & half, artichokes, and cheese.  Cover and let this simmer while you prepare the chicken.

Pat the chicken tenderloins dry and dust them with seasoning (I used a rosemary, garlic, pepper blend). In a large oven-proof skillet on high heat, add the olive oil.  Sear the outside of the chicken on both sides (this shouldn’t take long for small tenderloins). Finish the chicken in a 400° oven.

Serve it forth to Hansel.  Feel his finger to see if he is fat.

 

 

 


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